FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsOther Desserts pg 3 >  Souffle, Kahlua Souffles

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

KAHLUA® SOUFFLES

Semi-Homemade Cooking 2 by Sandra Lee

servings:
6
prep time: 15 minutes
baking time: 20 minutes

People hear the word "souffle" and their face falls. I thought souffles were temperamental, too, until I came up with this foolproof recipe. It's an after-dinner drink and dessert in one, a melt-in-your-mouth medley of sweet chocolate, velvety Kahlua®, and deep, dark espresso. Serve in individual ramekins for a fuss-free finale to an elegant evening. If—by chance—your souffles should fall, you'll have the most brilliant souffle brownies ever!


• 1 cup semisweet chocolate morsels, Nestle®
• 1/2 cup Kahlua® (coffee-flavored liqueur)
• 5 eggs
• 1 package (8-ounce) cream cheese, cubed, Philadelphia®
• Unsalted butter
• Sugar, C&H®
• 1 tablespoon powdered sugar, C&H®
• 1 teaspoon instant coffee crystals or espresso powder


1. Preheat oven to 350 degrees F In a small saucepan, combine chocolate morsels and Kahlua®. Heat over very low heat until chocolate is melted, stirring to blend. Remove from heat and cool slightly.

2. Place eggs in blender and blend well. With the blender on, slowly pour cooled chocolate mixture through lid opening. Add cream cheese, a few cubes at a time, and blend until smooth.

3. Pour into 6 buttered and sugared 6-ounce ramekins or ovenproof custard cups*. Place ramekins on a baking sheet.

4. Bake for 20 minutes or until edges are set but centers are still slightly sort. (If desserts were refrigerated, bake for 5 minutes longer.) Combine  powdered sugar and coffee crystals. As soon as souffles are done, remove from oven, place each on a dessert plate, and sift some sugar mixture through sieve over of each souffle. Serve immediately.

*Tip: At this point, desserts can be covered and refrigerated for several hours until ready to bake.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages