Chocolate Chile Soufflés

Chocolate Chile Soufflés


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 4   Average: 5/5]

These warm soufflés are rich with chocolate and perfumed with cinnamon and cayenne. The cayenne is such a great little sneaky surprise. 

  • Butter For Greasing Ramekins
  • 4 Ounces Bittersweet Chocolate (Chopped)
  • 4 Ounces Milk Chocolate (Chopped)
  • 10 Tablespoons Unsalted Butter
  • 3 Large Eggs
  • 3 Large Egg Yolks
  • 1 1/2 Cups Powdered Sugar
  • 1/2 Cup Unbleached Flour
  • 1 Teaspoon Ground Cayenne
  • 1/4 Teaspoon Ground Cinnamon
  1. Preheat oven to 450 degrees. Grease 6 individual ramekins. Set aside.
  2. Fill large-size pot halfway with water and bring to a boil. Put butter, and both bittersweet chocolate and milk chocolate in a large-size bowl to create a double boiler by placing bowl on top of pot of boiling water.
  3. Whisk chocolate and butter together until completely melted. Set aside to cool slightly.
  4. In large-size bowl, whisk eggs and egg yolks together. Whisk in powdered sugar. Add chocolate mixture, flour, cayenne, and cinnamon.
  5. Pour batter into prepared ramekins. Fill them about 3/4 full.
  6. Place in oven and bake for 12 to 14 minutes. You will want sides to be set. Remove from oven and cool 1 minute before serving. Serve hot with scoop of vanilla ice cream.
  7. Makes 6 soufflés.
  8. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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