Mexican Hot Chocolate Souffle Recipe
Cook Time: 17 Minutes
Phase: Phase 2
1 tsp Unsalted Butter Stick
9 tsp Erythritol
4 tbsp Sugar Free Chocolate Chips
2 large Egg Yolk
0 1/2 fl oz Tap Water
1 tsp Vanilla Extract
0 3/4 tsp Cinnamon
0 1/8 tbsp Red or Cayenne Pepper
3 large Egg White
0 1/24 pinch Stevia
- Preheat oven to 400°F. Grease the bottom and up the sides of a 2-cup deep souffle dish with butter and sprinkle 1 1/2 teaspoons granular sugar substitute (erythritol) to coat all buttered areas. Set aside.
- Melt the chocolate in a small bowl in a microwave at 30 second intervals until melted through. Do not overheat and stir between intervals.
- In a medium bowl whisk 2 egg yolks with 1 tablespoon warm water, 1 teaspoon vanilla, 3/4 teaspoon ground cinnamon and 1/8 teaspoon cayenne pepper (add more if more spice is desired). Add the melted chocolate and whisk until incorporated and smooth. Set aside.
- In a medium bowl whip the egg whites with 2 1/2 tablespoons (the remaining 6 1/2 teaspoons) granular sugar substitute (erythritol) and a large pinch of pure stevia to stiff peaks. Whisk a few tablespoons of the egg whites into the chocolate mixture, then quickly but gently fold in the remaining egg whites until a lighter airy mixture results and all ingredients are blended (do not over blend or you will deflate the egg whites).
- Pour into the souffle dish and bake on a sheet pan for 15-18 minutes. The souffle will rise over the top of the dish and it should appear slightly jiggly but not wet in the center when shaken. Serve immediately.
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.