Easy

Chocolate Liqueur Souffles

stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla liqueur and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes using a whisk or rubber spatula. Fold in the remaining meringue.""

Ingredients (14)

1 tablespoon butter, for ramekins g

white sugar for dusting g

2 teaspoons unsweetened cocoa powder g

2 tablespoons cornstarch g

¼ cup white sugar, divided g

2 tablespoons butter g

2 tablespoons bread flour g

¾ cup milk g

4 egg yolks g

4 egg whites g

½ teaspoon vanilla extract g

¼ cup chocolate liqueur g

2 tablespoons semisweet chocolate chips, melted (Optional) g

½ cup fresh raspberries for garnish (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

["Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a \"surprise\"" at the bottom of each cup.""