Bake and Create: Molten Hot Chocolate Soufflé
Citrus + spice infusion options
Coming to you with another Bake and Create recipe, this time featuring the chocolate soufflé recipe we tackled earlier this month in Baking Blocks (other soufflé Bake and Creates include Soufflé Île Flottante and Soufflé Suzette).
Because it’s very much still winter (with more snow predicted this weekend), a hot-chocolate–themed soufflé felt like the right move - slightly underbaked to give you set edges and a gooey center, like a molten cake. I started out making a version inspired by Mexican hot chocolate, with canela and a pinch of cayenne infused into the milk delicious. In subsequent rounds of testing I tried out orange peel, also delicious. It’s your hot chocolate soufflé so you have the freedom to play around with different infusions here (I talk a lot about infusions in my Pudding Baking Blocks series), not to mention adding extracts or essences (vanilla bean paste, peppermint, and orange blossom come to mind)!
Included in the recipe are directions for additions, marshmallow tips for the perfect toast, and baking times for a fully cooked soufflé and a molten soufflé.
