Easy Chocolate-Kaluha Souffles For Two

April 15, 6:19 PMHartford Cooking ExaminerDonna Breault

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These individual soufflés are impressive looking but actually quite easy to make. Kahlúa helps boost their deep chocolate flavor. The recipe serves two but can be doubled to serve four. They can also be make ahead if your short on time.

What You Need:
4 ounces of semisweet chocolate, chopped
2 tablespoons of Kahlúa (coffee-flavored liqueur) or cold strong coffee
2 egg yolks
2 tablespoons of sugar, divided…plus extra for dusting the ramekins
3 egg whites
Garnish: Powdered sugar

What to Do:
STEP 1) Grease 2 (10-ounce) ramekins with butter; sprinkle with sugar. Wipe top 1/4 inch of ramekins to provide surface for the soufflés to cling to.

 
STEP 2) Place a 13x9 inch baking pan half-filled with water on the bottom oven rack. Heat the oven to 400 degrees.

 
STEP 3) Place the chocolate and Kahlúa in a heatproof medium sized bowl. Bring 1 inch of water to a boil in a medium saucepan. Remove from the heat. Place bowl with chocolate mixture over water (bowl should not touch water). Let stand until chocolate is melted, stirring occasionally.

 
STEP 4) In a medium bowl, whisk together the egg yolks and 1 tablespoon of the sugar until mixture thickens and turns light yellow. In large bowl, beat egg whites and remaining 1 tablespoon sugar at medium-high speed until stiff but not dry peaks form.

STEP 5) Slowly stir chocolate mixture into egg yolk mixture. Stir in one-third of the egg white mixture. Gently fold in remaining egg white mixture. Spoon mixture into ramekins; place on baking sheet. (Soufflés can be made to this point up to 3 hours ahead. Cover and refrigerate.)

 
STEP 6) Bake for 13 to 16 minutes or until soufflés have risen and sides feel slightly firm. Sprinkle with powdered sugar. Serve immediately.

 
STEP 7) Enjoy!