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Chocolate Liqueur Souffles
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulgent mini souffles - perfect for a classy dessert. Enjoy with raspberry sauce and fresh berries on top.
Ingredients:
  • 1 tablespoon butter, for ramekins
  • white sugar for dusting
  • 2 teaspoons unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 0.25 cup white sugar, divided
  • 2 tablespoons butter
  • 2 tablespoons bread flour
  • 0.75 cup milk
  • 4 egg yolks
  • 4 egg whites
  • 0.5 teaspoon vanilla extract
  • 0.25 cup chocolate liqueur
  • 2 tablespoons semisweet chocolate chips, melted
  • 0.5 cup fresh raspberries for garnish
Instructions:
  • Preheat your oven to 400°F (200°C). Generously butter the bottom and sides of four ramekins using a tablespoon of butter. Sprinkle sugar and shake out any extra. For an extra touch, place a raspberry and a drizzle of chocolate in each ramekin as a delightful surprise.
  • In a bowl, whisk together cocoa powder, cornstarch, and 1 tablespoon of sugar; set aside. Make a paste by mixing butter and flour. Lightly whisk one egg yolk in a heatproof bowl.
  • In a saucepan, heat the milk until boiling. Whisk in the flour-butter mixture until melted. Slowly pour the hot milk into the egg yolk while whisking constantly. Return the mixture to the pan and simmer the custard over low heat, stirring continuously with a wooden spoon or spatula.
  • Thicken the custard over low heat for about 1 minute. Remove from heat, stirring occasionally for a smooth texture. Mix the 3 remaining egg yolks with vanilla, liqueur, and the sugar-cocoa-cornstarch blend. Gradually whisk in the warm custard, cover, and set aside. (Custard can be prepared in advance to this stage, refrigerate for up to a day before continuing.)
  • Thirty-five minutes before serving, beat the egg whites until they form stiff peaks after quadrupling in volume. Gradually add the remaining 3 tablespoons of sugar while whipping until the meringue is stiff but not dry. Gently fold in 1/3 of the meringue into the custard to lighten it, then fold in the rest of the meringue.
  • Carefully spoon the souffle batter into the ramekins, creating a slightly rounded mound above the rim. Alternatively, use a piping bag if you have one. Bake immediately in the preheated oven for 20 to 25 minutes until the souffles have puffed up and the edges are firm. Serve hot, optionally garnished with raspberry sauce and fresh raspberries.

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