Wednesday, February 10, 2016

Kahlua Soufflés

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These little gems are great to pop in the oven right when you start eating so they are done for dessert. Your hunny won’t be disappointed with these. We loved them!

Kahlua Soufflés

(Adapted from Semi-Homemade Cooking 2 by Sandra Lee)


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1 cup semisweet chocolate morsels

1/2 cup Kahlua (coffee-flavored liqueur)

5 eggs

1 package (8 oz) cream cheese, cubed

unsalted butter


1 tablespoon powdered sugar

1 teaspoon instant coffee crystals or espresso powder


Preheat oven to 350 degrees F. In a small saucepan, combine chocolate morsels and Kahlua.


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Heat over very low heat until chocolate is melted, stirring to blend. Remove from heat and cool slightly.


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Place eggs in blender and blend well.


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With the blender on, slowly pour cooled chocolate mixture through lid opening.


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Add cream cheese, a few cubes at a time, and blend until smooth.


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Pour into 6 buttered and sugared 6 ounce ramekins or ovenproof custard cups.* Place ramekins on a baking sheet.


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Bake for 20 minutes or until edges are set but centers are still slightly soft. (If desserts were refrigerated, bake for 5 minutes longer.) Combine powdered sugar and coffee crystals. As soon as soufflés are done, remove from oven, place each on a dessert plate, and sift some sugar mixture through sieve over each soufflé. Serve immediately.

*Tip: At this point, desserts can be covered and refrigerated for several hours until ready to bake.

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