Hot Cocoa Souffles with Kahlua Chocolate Sauce | Emeril Lagasse
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
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