Channel: Emeril Lagasse

Category: Howto & Style

Tags: chocolate desserteggsmeringueentertainingelectric mixerspecial occasion dessertcocoa powderdutch-process cocoa powdermarshmallowswhiskramekinskahlua chocolate saucevanilla extractemerilemeril lagassedessertkahluachocolate soufflesegg whites

Description: These impressive, yet easy to make, Hot Cocoa Souffles incorporate all the flavors of a warm mug of hot cocoa—including the marshmallows! HOT COCOA SOUFFLES WITH KAHLUA CHOCOLATE SAUCE SERVES 6 2 teaspoons unsalted butter, softened 4 teaspoons granulated sugar, plus 3/4 cup, divided 1/2 cup unsweetened Dutch process cocoa powder 1/2 cup skim milk 2 large egg yolks 1 tablespoon pure vanilla extract 6 large egg whites 2 dozen miniature marshmallows, plus 1/4 cup mini marshmallows, for garnish Kahlua Chocolate Sauce (recipe follows) Confectioners' sugar, for garnish Preheat oven to 375 degrees. Butter six (8-ounce) ovenproof, straight-sided coffee cups or ramekins, and sprinkle each with 1 teaspoon sugar to coat. Place on a small, rimmed baking sheet or pan and transfer to the refrigerator while you prepare the batter. In a large bowl, combine cocoa powder and 1/2 cup sugar. Heat milk in a small saucepan, just until scalded. Pour milk over cocoa and whisk until smooth and sugar has dissolved. Whisk in egg yolks and vanilla. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites with remaining 1/4 cup sugar until stiff and glossy. Using a rubber spatula, fold egg white mixture into chocolate mixture until thoroughly incorporated. Divide chocolate mixture evenly between chilled coffee cups or ramekins. Place 3 to 4 marshmallows into the center of each. Bake souffles until they are puffed and somewhat firm, about 18 to 20 minutes. Remove from oven and use tongs to carefully transfer each souffle to a small serving plate. Spoon sauce down into the center of each souffle to fill. Dust with confectioners' sugar and serve immediately. KAHLUA CHOCOLATE SAUCE MAKES ABOUT 1 ¾ CUPS 1 1/2 cups semisweet chocolate, chopped 1/4 cup whole milk 1/4 cup heavy cream 3 tablespoons coffee-flavored liqueur, such as Kahlua Place chopped chocolate in a medium bowl. In a small saucepan, combine milk and cream and bring to a boil over medium-high heat. Remove from heat and pour hot milk mixture over chocolate. Allow mixture to sit for 1 minute. Whisk until smooth. Add coffee liqueur and whisk to combine. Serve warm. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: instagram.com/emeril/?hl=en Facebook: facebook.com/Emeril Amazon: amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590