Chocolate Souffles With Kahlua Cinnamon Topped Wi... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A rich, cinnamon-laced chocolate souffle, that was very easy and decadent to serve as our dessert , for Valentines day to finish off a perfect meal! I also added the recipe for the Dulce de Leche Sauce.Courtesy of Cuisine Ingredients:
chocolate souffles |
unsalted butter and sugar |
1/3 cup bittersweet chocolate chips |
2 tbsp. milk |
1 tsp. kahlua of coffee flavored liqueur |
1/2 tsp. instant espresso powder |
1/2 tsp.cornstarch |
2 tsp. sugar, divided |
pinch of ground cinnamon |
1 egg yolk |
1/8 tsp. vanilla extract |
1 egg white |
pinch each of cream of tartar and kosher salt |
whipped cream |
chopped pecans |
dulce de leche sauce |
this sauce may be made ahead and reheated before serving. |
1/4 cup heavy cream |
1/4 cup packed brown sugar |
pinch each of kosher salt and ground cinnamon & dash of vanilla extract |
Directions:
1. Chocolate Souffles
2. Coat two 6-oz souffle cups with butter and sprinkle with sugar
3. Melt chocolate chips with milk, Kahlua espresso powder, cornstarch, 1/2 tsp. sugar,and cinnamon in a small saucepan over medium heat, whisking until smooth.
4. Combine egg yolk and vanilla, then whisk into chocolate mixture. Cook 2 minutes, remove from heat, and cool to room temperature
5. Using an electric mixer, beat egg white with cream of tartar and salt on high speed until soft peaks form. Gradually add remaining 1-1/2 tsp. sugar; continue beating until stiff peaks form (whites stand up when beaters are lifted from bowl). Using a whisk, blend whites into chocolate mixture until there are mo streaks. Fill prepared cups with batter. Bake on the baking sheet until souffles puff, about 20 minutes. Test for doneness by inserting a skewer into the center of a souffle- souffle is done when skewer comes out clean or slightly moist .
6. To serve, cut a small slit in top of each souffle.
7. Pour Dulce de Leche Sauce into souffles (recipe to follow), allowing sauce to pool and drop down sides
8. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
9. Dulce de Leche Sauce
10. Makes 1/4 cup sauce
11. While souffles bake, boil cream, brown sugar, salt, and cinnamon in a saucepan, whisking constantly, until liquid is reduced to 1/4 cup, about 3 minutes. Remove mixture from heat, whisk vanilla into sauce.
12. After pouring sauce over top of souffles top with whipped cream and pecans. Serve immediately.
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