A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Red Chile Chocolate Souffle
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- #114660
Souffles might sound intimidating, but don't sweat it. With a little chocolate magic and a touch of spice, you'll have a show-stopping dessert that's surprisingly simple to whip up.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
4 tablespoons butter
1/4 cup white sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons white sugar
8 eggs, separated
8 ounces dark chocolate infused with red chiles, chopped
1/4 teaspoon kosher salt
directions
Preheat oven to 350 degrees F.
With half the butter, butter the inside of each 8 ounce ramekin, making sure you do all the way up the sides. Coat each with 2 tablespoons sugar.
Place about an inch of water in a medium sauce pan over medium heat. Bring to a boil then reduce to simmer. Place a heat proof glass bowl over pan making sure it does not touch the water. Put chopped chocolate in with remaining butter. Gently stir until melted. Stir in salt and remove bowl from pan and set aside to cool.
With an electric mixer, beat egg whites to soft peaks. Add the 1/4 cup sugar gradually and beat until stiff peaks form.
In another bowl beat egg yolks until pale and fluffy, about 2 minutes. Stir egg yolks into the cooled melted chocolate. Fold in egg whites.
Spoon mixture into prepared ramekins and put on a cookie sheet. Place in middle of oven and bake about 20 to 25 minutes until souffles are completely risen. Remove and serve immediately.
cook's notes
I was looking for hot chocolate with chiles after watching the movie "Chocolate" and found this bar of chocolate with a beautiful picture of a red chile on it. After getting home I turned on the TV and someone was eating a chocolate souffle. It was the spark I needed and went straight away to the kitchen without even putting away the groceries.
The chile is subtle but there. It hits you on the back of your tongue, but doesn't bite. Also make sure you cook these right before you serve them as they fall quickly. Try them as a dessert after a Mexican meal.
added by
UltimateCook
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 18, 2011
I had seen chocolate with chiles in it and decided to find a recipe to use it in. I had originally thought about brownies but found this recipe. Great recipe! I loved this! Served it to our book club and they all loved it.
June 11, 2011
I couldn't find the chocolate needed for this recipe (limited shopping where I am). I used dark chocolate with some crushed dried chipotles instead and it was divine!