Chocolate Kahlua Butterscotch Souffles
Prep Time: 20 mins | Cook Time: 16 mins | Course: Dessert | Serves: 10
Decadent kahlua spiked chocolate souffles with a butterscotch surprise puddled at the bottom of the ramekin. Soo delicious! Souffle batter can be made up to 1 day in advance if desired. Inspired by Medford Mail Tribune https://www.mailtribune.com/lifestyle/2011/01/12/chocolate-bourbon-butterscotch-souffles/
¼ cup butter
6 oz semi-sweet chocolate chips
2 oz unsweetened chocolate
3 Tbsp kahlua (or bourbon)
6 eggs, separated
Pinch of salt
2 Tbsp hot water
¾ cup sugar, divided
½ tsp cream of tartar
Butter and sugar, to coat ramekins
10 Tbsp butterscotch, jarred or 7-minute homemade sauce https://denosdiner.com/desserts/kahlua-butterscotch-sauce
Coat 10 ½-cup ramekins with butter then sugar, tapping out any excess sugar. Drop 1 tablespoon of butterscotch in the bottom of each ramekin and place on a rimmed baking sheet. Preheat oven to 350*.
Place butter, semi-sweet and unsweetened chocolate in a microwave-safe bowl or pyrex measurer. Microwave for 1-2 minutes and stir until smooth add kahlua and stir again.
Beat egg yolks, salt and hot water in a stand mixer with about half of the sugar for 5 minutes or until thickened and pale in color. Stir into the chocolate mixture.
Whip egg whites in a stand mixer with the whisk attachment with cream of tartar and add the remaining half of the sugar very slowly. Whisk until stiff peaks form. Gently fold the egg whites into the chocolate-yolk mixture being careful not to deflate the whites. Spoon approximately ½ cup of batter into prepared ramekins. Refrigerate batter overnight if you like or bake for about 16 minutes. Souffles will be risen and puffy with a semi-firm top and a set center.
