Preparation for Red Hot Chocolate Soufflé. Photo by Liddie Martinez
By LIDDIE MARTINEZ
Española Valley
Years ago, my husband was invited to participate in a dune buggy adventure in Mexico.
The invitation did not extend to me, which was fine; a long weekend covered in sand would not have been my idea of a fun time. Luckily, I was able to tag along with him to San Diego and while he caught up with his buddies, I arranged for my own private weekend to take in uninterrupted jaunts at Balboa Park museums, stroll along manicured gardens, inhale the salty air of coastal drives to old Spanish missions and meander in exclusive shops in La Jolla as I waited for the dust bunnies to return from across the border.
One day while shopping, I walked into a tiny French restaurant and surprised the delightful waiter when I ordered a chocolate soufflé for a late lunch. It was light and airy with a dark chocolate flavor that was not too sweet served with a side dish of perfect crème anglaise. The chef came out to talk to me; apparently not too many people dining alone order chocolate soufflé in the middle of the day. He talked about the prep and shared that the key to a perfect soufflé was all in the timing and, of course, careful, concise folding of the stiff meringue without knocking the air out of it. “Error on the side of under folding.” He cautioned. He also shared his cheat for Crème Anglaise – “Don’t worry about making it. It is nothing more than melted vanilla ice cream.”
My version of this classic French recipe has a northern New Mexico twist. The red chile heat provides the perfect counterbalance to the chocolaty sweetness. Keep in mind that you can control the heat by adjusting the heat of your chile selection (using mild to extra hot) rather than reducing or increasing the quantity in the recipe.
A red-hot chocolate soufflé is the perfect end to a romantic Valentine’s Day dinner – all you need is candlelight and soft music.
I know, this is not what I would call a traditional New Mexican dish either but, with your help, one day it could be. Make it and taste a new adventure!
Red Hot Chocolate Soufflé:
4 Tbsps. Unsalted Butter, room temperature
¼ Cup Sugar
4 Eggs, separated
5 ounces semisweet chocolate chips
2 Tbsps. Red Chile Powder
1 tsp. Ground Cinnamon
½ tsp. Coarse salt
½ tsp. Cream of Tartar
2 Scoops Vanilla ice cream, melted
With half the butter, butter the soufflé dish or six small ramekins heavily, including sides, and coat with some of the sugar shaking out the excess. Set it aside. Pre-heat oven to 350°.
Melt chocolate chips in a double boiler stirring in the chile a teaspoon at a time as chocolate melts until combined. Add remaining butter, salt and cinnamon, stir well until smooth and set aside to cool slightly.
Meanwhile, in a standing mixer, beat eggs to frothy. Add cream of tartar and continue beating to soft peaks then add the rest of the sugar a teaspoon at a time and beat to stiff peaks.
In another bowl, beat yolks with a whisk until pale then whisk chocolate mixture into the egg yolks until fully combined. Using a rubber spatula, fold in egg whites until incorporated into chocolate mixture but do not over mix.
Spoon mixture equally into prepared ramekins or soufflé dish and place on cookie sheet in oven heated to 350°. Place bowl of ice cream scoops on stovetop to gently melt while soufflé cooks stirring occasionally. If using ramekins, bake 20-25 minutes until soufflé has fully risen. For a full-size soufflé, bake for 35-40 minutes. Serve immediately with crème anglaise (melted ice cream). Serves 6.
Editor’s note: Liddie Martinez is the author of the popular award winning Chile Line Cookbook: Historic Recipes of Northern New Mexico, which is available online at https://thechileline505.square.site/.
Red Hot Chocolate Soufflé. Photo by Liddie Martinez
Red Hot Chocolate Soufflé. Photo by Liddie Martinez