Life is all about balance -- which means everything is good in moderation. So here’s a decadent Valentine’s Day dessert you can pop in the oven while feasting on your Marry Me Beans: Mexican Chocolate Souffle!

This warm, gooey chocolate dessert includes a touch of cinnamon and cayenne for some Mexican flavor. Traditional Mexican desserts use 3.1 oz discs of Mexican chocolate, but to make things easier we use semi-sweet chocolate chips. And since it does not contain any flour, it’s completely gluten free. Talk about sweet, soulful comfort food at its best.

If you worry that a Michelin-star worthy souffle is difficult to master, worry no more. This soufflé isn’t difficult or complicated. In fact, it contains ingredients you probably have in your kitchen right now,  rises beautifully and is guaranteed to impress.  

What’s a ramekin?

Soufflés are baked in individual dishes called ramekins so that they rise straight up, rather than dome like a cupcake.

A ramekin is a single-serving, heatproof, oval, or round-shaped dish made of glass, porcelain, or ceramic. They’re usually solid white, round, with a fluted texture covering the outside and a small lip. Soufflés, mousses, custards, and puddings are traditionally baked in a ramekin.

You can often find ramekins at stores such as Walmart, Target, Amazon or even your local supermarket. 

Why we love these ingredients

Chocolate doesn’t have to be a guilty pleasure. It’s actually very good for you!

Dark chocolate, in particular, contains very potent antioxidants called flavonoids. Research shows that these miracle compounds fight inflammation, lower blood pressure, increase circulation and boost your immune system.

Even better, dark chocolate can give you a memory boost too. Studies show it can help you think faster, react faster, and recall facts more easily.

And if you feel more relaxed after eating chocolate, it’s not  your imagination. Dark chocolate flavonoids help reduce stress, too.

Pro tips for easy prep

If you decide to use Mexican Chocolate rather than the chocolate chips, coarsely chop 4 [3 oz] discs of the Mexican chocolate with ¼ cup sugar. 

The secret to a high-rising souffle are the egg whites. Use an electric mixer to beat the whites until the stiff peak stage. Handheld beaters give you more control and help prevent overbeating. If you don’t whip the egg whites long enough, your soufflé won’t rise.

Be sure to thoroughly butter and sugar your ramekins before baking, as this helps the soufflé rise. Gently fill the ramekins almost to the top, then bake. The small size of the ramekins keeps the souffle aloft, even as it cools. And if your souffle sinks a little in the middle, don’t worry. As long as the cooked sides are high, you’re good to go.

Serve the souffle with a sprinkling of powdered sugar, cinnamon, fresh berries, or whipped cream. Then, sit down and feast away!

Mexican Chocolate Soufflé

INGREDIENTS

• 3 Tbsp granulated sugar, plus more for ramekins
• 4 Tbsp butter, plus more to grease ramekins
• ¾ cup (4 oz) semisweet chocolate chips OR Mexican chocolate [see note below]
• ¾ tsp ground cinnamon, plus more for garnish
• ¼ tsp cayenne
• 3 large eggs, separated
• 1 tsp vanilla extract [plus ½ tsp for whipped cream]
• ¼ tsp salt
• ¼ tsp cream of tartar
• ½ cup heavy whipping cream, cold
• 1 Tbsp powdered sugar

INSTRUCTIONS

1. Preheat oven to 400°F. Lightly butter 4 (8-oz) ramekins. Coat with granulated sugar, tapping out excess. Place on a rimmed baking sheet.
2. Place 4 Tbsp butter, chocolate, cinnamon, and cayenne in a microwave-safe bowl. Microwave in 20-second increments, whisking in between, until chocolate is just melted. Whisk well to fully combine; set aside 3–5 minutes to cool. Once the chocolate mixture is warm, not hot, whisk in yolks, vanilla, and salt.
3. In the clean, dry bowl of a stand mixer, beat egg whites and cream of tartar on high speed 1–2 minutes or until soft peaks form. Add 3 Tbsp granulated sugar, a tablespoon at a time; beat 1–2 minutes or until stiff, glossy peaks form. Do not overbeat.
4. Using a large rubber spatula, gently fold about a quarter of egg white mixture into chocolate base to lighten it. Then gently fold in the remaining egg whites, a quarter at a time, folding until a few streaks of egg white remain in between additions. After final addition, fold until just fully combined. The final mixture should be light and airy, but still pourable.
5. Gently spoon mixture into prepared ramekins, filling them up to the inner edge of the dish, about ¼ inch from the top. Gently smooth tops with back of a spoon or offset spatula. Run a knife or offset spatula between mixture and dish, to create a small, circular channel around each souffle. Bake 12–14 minutes or until puffed and set in the middle.
6. Make the whipped cream: Place heavy cream in bowl of a stand mixer or a large mixing bowl. Whip 1 minute or until cream begins to thicken. Sprinkle in powdered sugar and additional ½ tsp of vanilla extract. Whip an additional 2–3 minutes or until soft peaks form or to desired stiffness.
7. Dollop baked souffles with whipped cream, sprinkle with cinnamon and serve immediately.

Note: If you want to use Mexican chocolate, coarsely chop 4 (3.1-ounce) disks with ¼ cup sugar.