Well hello, gorgeous. The instant I saw this recipe in my VegNews magazine a few weeks ago I knew I had to make it!
I saw the recipe on the plane ride back home for spring break. Let’s just say I was pleasantly surprised when I arrived home and my Mom asked me if I wanted anything from the grocery store…because I was prepared with an ingredient list!
Here are the mini soufflés in the oven. Rising their little hearts out.
This one was fresh out of the oven…And stayed nice and puffy for all of five seconds before it sank down into the dish. Oh well, it still tasted delicious!
These glorious, sun-basking lovelies are easy to make, smell heavenly, and are the perfect balance of spicy and sweet. Make these for you family or friends today!
Mini Mexican Chocolate Soufflés
Makes 6 individual soufflés
Recipe adapted from VegNews Magazine March/April 2013 edition
3 tablespoons of applesauce
1 and 1/2 cups of sugar
1 and 1/2 cups of dark chocolate chips, melted
1 and 1/2 cups of almond milk
9 tbsp of flour
1 and 1/2 tsp vanilla
1/8 tsp cloves
3/4 tsp cayenne pepper
3/4 tsp chili powder
1 and 1/2 tsp cinnamon
1/4 tsp red pepper flakes
1/4 tsp ground vanilla bean
2 flax eggs (2 tbsp of flax seeds in 6 tbsp of water, sitting for about 5-7 minutes until it thickens)
4 and 1/2 tsp of cocoa powder
A pinch of salt
6 tsp of cream of tartar
To make the soufflés start by preheating the oven to 375 degrees and spraying 6 ramekins with non-stick spray.
While the oven is preheating, combine all of the ingredients into a large mixing bowl. Then thoroughly mix the batter by hand. Your hand may be a bit sore by the end, but it is worth it. Nothing like a nice hand-blended, light and fluffy batter!
When the batter is well mixed, pour the mixture into the ramekins until about 3/4 full.
Place in the oven and bake for about 30 minutes. Let cool slightly and enjoy!
Chocolate and chili are a match made in heaven,