Recipe: Spicy Mexican Chocolate Soufflé

Tell me one thing that’s better than chocolate dessert. Chocolate dessert with a kick! This spicy chocolate soufflé recipe is mouthwateringly delicious and incredibly decadent…you’re going to want to make it every single night. And how lovely is it to be able to indulge in your own home-cooked chocolate soufflé? With just a few ingredients, you’ll have an impressive and oh-so-good dessert to practice and perfect for your friends and family…if you want to share it at all!

Scroll down for my How-To guide for Spicy Mexican Chocolate Soufflé!

Spicy Mexican Chocolate Soufflé

Serves 4

Ingredients:

2 Tbsp unsalted butter, softened, to coat ramekins

1/3 cup sugar, plus more to coat ramekins

6 egg whites 

3 egg yolks

½ tsp cinnamon

¼ tsp cayenne

Pinch of salt

7 oz milk chocolate, finely chopped

Powdered sugar and raspberries, to garnish

Directions:

Preheat oven to 365°F. Using a paper towel or pastry brush, coat inside of 4, 8-ounce ramekins with butter and sprinkle with sugar, shaking out excess. Transfer prepared ramekins to rimmed baking sheet and set aside.

Using an electric mixer, beat egg whites until medium peaks form. Gradually add the sugar and beat until glossy, stiff peaks form, about 5 minutes.

Melt chocolate in a medium bowl over a pot of simmering water. Remove from heat. Mixing constantly with a whisk, add egg yolks, cinnamon, cayenne and salt.

Working in 3 batches, gently fold egg whites into chocolate mixture. Separate soufflé mixture between prepared ramekins. Bake for 20-24 min, depending on oven, until puffed and set.

Garnish with powdered sugar and raspberries. Serve immediately!