- Yield: 6 individual soufflés
Ancho Chili Spiced Chocolate Soufflés
Recipe courtesy of Mike Galvan, Executive Chef, Odessa Country Club, Odessa, Texas.
- bittersweet chocolate - 7 ozs., choped, good-quality
- unsalted butter - 4 Tbsps. (+ 1 Tbsp., for buttering ramekins)
- Mexican vanilla extract - 1 1/2 tsps.
- pure ancho chili powder - 1 Tbsp.
- egg yolks - 3
- warm water - 3 Tbsps.
- sugar - 1/2 cup (+ 2 tbsp. + extra, for dusting ramekins)
- egg whites - 8
- lemon juice - 1/2 tsp.
- Rub butter to cover inside of ramekins and dust with sugar. Set aside in the freezer.
- Preheat convection oven to 375º F.
- Melt chocolate, butter and chili powder in a bain marie. Stir until smooth, remove from heat and add vanilla. Set aside.
- Whip egg yolks and water until frothy. Gradually add the 2 tbsp. sugar and whip until ribbon stage. Fold yolk and chocolate mixtures together.
- Whip egg whites and lemon juice until frothy. Gradually add the remaining 1/2 cup sugar. Whip whites to stiff peaks.
- Fold about one-third of the egg whites into the chocolate mixture to lighten. Add remaining whites and gently fold, until only a few light streaks remain.
- Ladle mixture into prepared ramekins, level to the top. With your thumb, clean around the top edge of the ramekin, so soufflé will rise evenly.
- Bake for 18 to 20 minutes. The soufflé should rise about 1 1/2 inches above the ramekin.
- Dust with powdered sugar or serve with crème Anglaise.