Mocha Spice Souffle With Chocolate And Chili Recipe Video

Spiciness and chocolate may be trendy, but the Mexican cuisine has embraced it in the form of Mole sauce for a long time, and xocolatl ("Bitter Water") goes all the way back to the Aztec empire! In the spirit of "everything old is new again," Healthy Helpings TV's host Michelle Koen brings a dessert that packs a subtle, delicate tingle behind a fluffy cloud of chocolate decadence.

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyServings2
CuisineFusionCourseDessert
MethodBakingSpecialityPart of Menu
Main IngredientEgg

Recipe Story

Spiciness and chocolate may be trendy, but the Mexican cuisine has embraced it in the form of Mole sauce for a long time, and xocolatl ("Bitter Water") goes all the way back to the Aztec empire! In the spirit of "everything old is new again," Healthy Helpings TV's host Michelle Koen brings a dessert that packs a subtle, delicate tingle behind a fluffy cloud of chocolate decadence. But a souffle? Don't worry, Michelle will help you confront this intimidating dish which is equal parts science and desert. Will it rise? Will it fall? The soufflé is the ultimate in fat free deserts. It's light and fluffy texture oozes indulgence and it's a great way to get through those egg whites you bought with good intentions too.

Ingredients

 
3.5 tbspoons (16g) unsweetened cocoa
 
3 tspoon instant coffee
 
1 tspoon ground cinnamon
 
1/2 tsp chili powder
 
1/4 cup water
 
3 egg whites
 
pinch of cream of tartar
 
3 1/2 tbs (40g) castor (super fine) sugar
 
2 tsp sugar substitute (the spoon+spoon kind)
 
Icing (confectioner's) sugar to garnish

Directions

Dust 2, 1 cup, ramekins with castor sugar and set aside.
in a small saucepan combine coffee, cocoa, cinnamon and chili with water and bring to a simmer, stirring for 2 minutes
Set aside to cool.
In a clean, dry bowl beat the egg whites to soft peaks. Add in the cream of tartar and gradually beat in the sugar and sugar substitute until stiff peaks form
Fold in the chocolate mixture, gently. Spoon into the 2 ramekins.
Bake for 12 - 15 minutes , until the soufflé' have risen.
Dust with icing sugar and serve immediately.

Variation:
Incorporate mashed banana into the cocoa mixture and omit the chili and coffee

Questions, Comments and Reviews

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