At Secrets Silversands Riviera Cancun, our guests are always raving about our signature dessert, the Aztec Soufflé served at our Mexican restaurant, El Patio. It is a truly decadent dessert, offering a wonderful balance of rich Mexican chocolate and a creamy vanilla sauce.

Now you can make this delicious dessert at home! Here’s our recipe for the Aztec Soufflé.

Soufflé Ingredients:

• Cooking spray
• 3 tablespoons granulated sugar
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3/4 cup fat-free milk
• 3 ounces Mexican chocolate, coarsely chopped (try Ibarra, found in gourmet and Hispanic grocery stores)
• 1 teaspoon vanilla extract
• 1 teaspoon coffee-flavored liqueur (such as Kahlúa)
• 1 large egg yolk
• 1/4 teaspoon cream of tartar
• 6 large egg whites
• 2 tablespoons granulated sugar

Vanilla Sauce Ingredients:

• 1 1/4 cups 1% low-fat milk
• 1 tsp vanilla extract
• 3 tablespoons sugar
• 2 large egg yolks
• 1 dash of salt

Soufflé Directions:

• Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar.
• Combine 1/2 cup granulated sugar, cocoa, flour, salt, and pepper, if desired, in a medium saucepan.
• Gradually add milk, stirring with a whisk until smooth.
• Bring to a boil over medium-high heat; cook 1 minute, stirring constantly.
• Remove from heat; add chocolate, stirring with a whisk until smooth.
• Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk.
• Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy.
• Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
• Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet.
• Bake at 375° for 30 minutes or until puffy and set.

Sauce Directions:

• Heat 1 1/4 cups milk and vanilla in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring frequently.
• Remove from heat; let stand 30 minutes.
• Combine 3 tablespoons sugar, 2 egg yolks, and dash of salt in a medium bowl, stirring with a whisk.
• Gradually add milk mixture to the egg mixture, stirring constantly with a whisk.
  Return milk mixture to pan and heat over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring constantly with a whisk.
• Reduce heat; cook 2 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly.

Serve the warm chocolate soufflés with the vanilla sauce and enjoy!