| Level: | Easy |
| Total: | 38 min |
| Prep: | 20 min |
| Cook: | 18 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoon unsalted butter, at room temperature, for greasing the ramekins.
- 4 (3.1-ounce) disks Mexican chocolate, coarsely chopped (recommended: Ibarra, found in gourmet and Hispanic grocery stores)
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 6 large egg yolks
- 6 large egg whites
- 1/4 cup sugar
Instructions
- Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or custard cups with 2 tablespoons butter. Set aside.
- For the souffles: Stir the chocolate and 6 tablespoons butter in a large metal bowl set over saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). Remove the chocolate mixture from the heat and let cool slightly. Whisk in the egg yolks and add 2 tablespoons of the cooled melted chocolate to the yolks, mixing to incorporate. Add the rest of the chocolate and mix until nice and smooth. Using an electric mixer, beat the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture in 3 additions. Divide the chocolate batter among the prepared ramekins, filling them three-quarters of the way.
- Bake the souffles until puffed but the centers jiggle slightly, 16 to 18 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 391 |
| Total Fat | 28 g |
| Saturated Fat | 16 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 7 g |
| Cholesterol | 169 mg |
| Sodium | 54 mg |
Reviews
My first soufflé! So easy! I cut the recipe in half for my family and they still turned out perfectly! Also did the water bath several reviewers suggested. Made Kailua, vanilla whipped cream for a topping.
So easy so yummy. I downsized the recipe to make just 2- came out great.
This was like a chocolate egg omelet. I was so disappointed!
I made this twice. The first time it was delicious, but the second time was a bit soggy. Is there an exact time to bake? (I did 16 minutes both times)
Perfect in every way :-
My very first Souffle. It was delicious!!! I will be making it again and again! And, the ones that fell, I just covered with whipped cream, and they were still beautiful AND so delicious. Thank you for the recipe!!!
taste like chocoheaven.
I made this souffle for my birthday, and loved it! It was not very difficult to make, and it came out light, fluffy, very moist in the center, and overall delicious. It is definitely worth trying, especially if you are interested in Mexican chocolate, which gives it an interesting flavor.
I love mexican chocolate.. this is such an easy recipe. Plus it has much more flavor than just chocolate with the sugar and cinnamon mixed in. A must try
I made these souffles yesterday with my long time friend at one of our cooking get togethers and our menu was Mexican themed. We made mole, Mexican rice… Marcela’s pineapple vanilla water and for dessert, we made her chocolate souffles. Everything turned out wonderful. I really love Marcela’s recipes. Keep them coming!