Chocolate Soufflé

Chocolate soufflé is a classic dessert. Anything else is just, well, a lava cake. This simplified soufflé is one I developed while I was a pastry chef at a local restaurant. I wanted a soufflé that the staff could execute with ease, with or without me in the kitchen. So, having this frozen option was the perfect solution. It went from freezer to oven and by the time the dining clients were finished with their entrees, the hot from the oven soufflé was delivered to their table. I loved to crack the top open table side and finish it with something luscious, to make the diners swoon. I’ve done various toppings. It’s been served with a frozen wedge of coffee semifreddo, melting into the hot opening. Coconut Milk Salted Caramel Sauce, or raspberry coulis. It’s simple enough to make at home, freeze in advance and bake during your special-occasion dinner, then serve piping hot from the oven just in time. Give it a try for Valentine’s Day. Or any day.

Yield: 4

Living Delish & Nutrish: Tina Wells

Print

With ImageWithout Image

Chocolate Soufflé

Prep time: 20 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 35 M

Ingredients

• 3 ounces unsalted ghee
• 6 ounces semi or bittersweet chocolate -- finely chopped, or use coins or nibs
• 1/4 teaspoon salt
• 3 large eggs -- separated, at room temperature
• 6 Tablespoons Lakanto Powdered Monkfruit)
• Coconut sugar for dusting ramekins
• 4 8 ounce ramekins, freezer to oven safe

Method

1. Lightly butter 6 ramekins with ghee or ghee spray, and dust with coconut sugar. Tap ramekins upside down to discard excess sugar; set aside.
2. Combine chocolate and ghee in a microwave safe bowl and microwave for 2 minutes on 50% power. Add 30 seconds if needed, then stir smooth. Set aside to cool.
3. Separate the eggs, placing the yolks into a bowl, and the whites into the separate bowl to be beaten with a mixer, or into the bowl of a stand mixer. Stir in salt and whisk in egg yolks one at a time. Add 4 Tablespoons of the monk fruit powder and whisk until mixture is smooth.
4. Beat the egg whites with an electric mixer on medium-high speed until they are beginning to hold soft peaks. Increase speed to high and add remaining 2 Tablespoons of Monkfruit powder.
5. Beat until glossy and stiff (but not dry) peaks form. Add about 1/3 of the egg whites to chocolate mixture, gently folding until blended. Add remaining 2/3 of egg whites, folding just until blended. (Over mixing will deflate the batter).
6. Scoop mixture into ramekins. The batter should almost come to tops of ramekins. Level the tops and wipe the edges of the ramekins clean.
7. Place ramekins in refrigerator for 30 minutes. Remove ramekins and cover each with plastic wrap. Place back in refrigerator for up to 24 hours. If you want to keep them for longer than 24 hours, freeze them.
8. To bake: Preheat oven to 400° F. Remove plastic wrap and place ramekins on a baking sheet. Bake for 12 to 15 minutes. If baking from frozen you may need to add one or two additional minutes. Do not thaw. Go directly from freezer to oven. The souffles with rise and may sink slightly in the middle. Remove from oven and top with fresh berries, Coconut Milk Caramel Sauce or whipped coconut cream. The souffles may be a little moist in the center, this is not under-done.

https://livingdelishandnutrish.com/recipe/chocolate-souffle

©Tina Wells Luxury Brands, LLC

Did you make this recipe?

Sharing is Caring! @livingdelishandnutrish on instagram and hashtag it #livingdelishandnutrish