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Chocolate Kahlua Souffles

I hope I have not missed the deadline…I might have by a few hours… I am talking about my first participation in "Hay, Hay, it’s Donna Day", a monthly event hosted this time by Running With Tweezers.

The theme this month gave me the possibility to make one of my to-go desserts when only a few ingredients are on hand and I want to impress guests with a minimum of fuss. Really, once you get over the fear of the whole "Oh My, Souffles…", there is nothing easier to do. If you know how to whip eggs to a stiff foam, then you’re set.
I like the fact that souffles carry that mystic aura around them but I wish novice cooks were not that afraid about making them. It is truly fun to see a little puddle of egg whites foam up in the oven and then quickly turn its ugly head by deflating on you the moment you start breathing a sigh of relief because you succeeded. Souffles are deceiving like that, yet comforting, like resting your head on a pillow. I love digging my spoon into one, releasing that cloud of aromas and flavors. I love that they feel so light on my tongue with a glass of wine. I love that I feel no guilt if I have one (or 2) for dessert and I love the thousands of possible flavors you can spend a lifetime exploring in just one dessert.

I was pressed for time but did not want to miss the chance of baking one of my favorites, a chocolate Kahlua souffles. Obviously the alcohol can be changed at your heart’s content but coffee and chocolate are definetely a good pair.

Chocolate and Kahlua Souffles, inspired by these:

Serves 4

1.5 oz (40 g) butter

1.5 oz (40 g) flour

1/4 pint (150 ml) milk

1/8 pint (75 ml) Kahlua

4 oz (100 g) plain or milk chocolate

1.5 oz (40 g) sugar

2 eggs, separated

Melt the butter in a saucepan. Remove from the heat and add the flour. Stir until smooth. Place the milk and chocolate pieces in a saucepan and heat until the chocolate melts.
Pour onto the butter and flour mixture, return to low heat and stir until the mixture thickens a bit. Remove from the heat. Add the sugar, liqueur and egg yolks, and mix well.

Whisk the two egg whites until stiff and gently fold into the chocolate mixture. Turn into 4 greased ramekin dishes. Cover and place in a roasting tin with 1-inch (2.5 cm) water.

Bake at 190C/375F/gas mark 5 for 40-50 minutes. Serve immediately.

Wait a minute! These don’t look souffle-ish…! Well, this is an actual picture of a souffle in the deflating phase…seriously! The reason? Batteries put in the wrong way in the camera and the following 40 seconds delay in the picture shot which gave enough time for that little marvel to show it’s ugly side…oh well, it is still delicious.

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Alpineberry Mary January 28, 2007 um 8:51 am

Your souffles look so decadent and must have tasted great too! I think it was a race against time for everyone trying to photograph their souffles. They deflate so quickly.

Anonymous January 28, 2007 um 10:23 am

Looking good there, Mr. Chocolate Kahlua Souffle! I think I’d like to ask you on a date – and I promise to supply the forks 😀

Astrid January 28, 2007 um 5:38 pm

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Astrid January 28, 2007 um 5:39 pm

I love desserts that have a great impress-your-guests to effort ratio! Your souffle looks scrumptious.

Brilynn January 28, 2007 um 6:15 pm

You’re never too late if you’re bringing kahlua!

Patricia Scarpin January 28, 2007 um 7:48 pm

Your souffle is delicious, Helene, I’m sure!

MyKitchenInHalfCups January 28, 2007 um 11:12 pm

My sweet tooth is not huge but this is one I would have to have!! Lovely!!!

Anonymous January 29, 2007 um 4:09 am

Délicieux, tout simplement !

Jen January 29, 2007 um 1:14 pm

Must try this now!

Anonymous January 29, 2007 um 2:36 pm

I’m all for chocolate souffles…and to add in kahlua…simply delicious!

Lis January 29, 2007 um 3:10 pm

*whimper* I’m a lil misty right now.. the beauty.. the coffee/chocolatey goodness.. I heart you, Helen. xoxo

wheresmymind January 29, 2007 um 4:52 pm

How can you beat Kahlua AND Chocolate???

Anonymous January 29, 2007 um 7:10 pm

That sounds fantastic. Your pictures, as always, are incredible!

Anonymous January 29, 2007 um 7:11 pm

Hi Helene! What a decadent looking souffle! My husband and I are huge Kahlua (and Bailey’s) fans, so I know these would go over huge in our house!

Barbara February 4, 2007 um 10:57 pm

I love this soufflé Helene. Thanks for joining HHDD.

Anonymous February 6, 2007 um 4:40 pm

Ooooh! Kahlua and chocolate…divine! 🙂 Thanks for making souffle-making sound less daunting!

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