Mexican Hot Chocolate Soufflé
- 1 tsp Unsalted Butter
- 9 tsp Erythritol
- 4 tbsp Sugar Free Chocolate Chips
- 2 large Egg Yolks
- 1 tbsp Tap Water
- 1 tsp Vanilla Extract
- ¾ tsp Cinnamon
- ⅛ tbsp Red or Cayenne Pepper
- 3 large Egg Whites
- 1 pinch Stevia
- Preheat oven to 400°F. Grease the bottom and up the sides of a 2-cup deep soufflé dish with butter and sprinkle 1½ tsp 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 tbsp warm water, 1 tsp vanilla, ¾ tsp ground cinnamon and ⅛ tsp 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 2½ tablespoons erythritol and a large pinch of 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.
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