Egg Nog Mascarpone Chocolate Soufflé Recipe

Time45m

Serves4

cranberry raspberry compote

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Ingredients

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1
Prepare the Soufflé Dish
Preheat your oven to 375°F (190°C). Grease 4 ramekins with butter and dust with cocoa powder.
2
Separate the Eggs
Separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl.
3
Mix Egg Yolks
In a large bowl, combine the egg yolks and granulated sugar. Whisk until pale and creamy.
4
Add Mascarpone and Egg Nog
Stir in the mascarpone cheese, egg nog, cocoa powder, vanilla extract, and a pinch of salt until smooth.
5
Whip Egg Whites
In the bowl with the egg whites, beat until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three batches.
6
Fill Ramekins
Spoon the soufflé mixture into the prepared ramekins, filling them about 3/4 full.
7
Bake
Place the ramekins in the preheated oven and bake for 20-25 minutes, or until puffed and set.
8
Serve
Remove from oven and serve immediately, optionally with cranberry raspberry compote on the side.