Preheat the oven to 375 F (190 degrees Celsius). Grease 6 soufflé molds (oven-safe cups can be used).
Melt the butter, 1 tablespoon of sugar, hazelnut liqueur (Frangelico), and vanilla extract in a saucepan. Once the butter is melted, remove the saucepan from the heat and add 3 ounces of chocolate (85 grams) until melted, about 3 minutes. Place the chocolate mixture in a flat container and put it in the freezer for 10 minutes until firm. Use a spoon to form the chocolate into 6 equal balls, the size of a walnut. Reserve the chocolate balls in the refrigerator.
Meanwhile, place the flour in a saucepan and gradually add the milk. Add a pinch of salt and heat the mixture until thickened, about 5 minutes. Add the egg yolks and continue stirring with a whisk for about 3-4 more minutes. Turn off the heat and add 6 ounces of chocolate (170 grams) and let it melt into the mixture.
Place the egg whites in a bowl with the cream of tartar. Using a mixer, beat the egg whites until stiff peaks form. Gradually add ¼ cup of sugar and continue beating until stiff. Fold the egg whites into the warm chocolate mixture.
Place a chocolate ball in the center of each soufflé mold and add the chocolate mixture with the egg whites.
Remove from the oven, dust with powdered sugar, and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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