Simple Chocolate Soufflé Recipe Gluten Free, Dairy-Free

Simple Chocolate Soufflé For Two
Dessert Recipe
Soufflé is a light, fluffy baked dish made with
egg yolks and beaten egg whites combined
with various other ingredients and usually served
as a sweetened dessert. It can also be as a main
vegetable dish or side dish made savory such as
spinach or potato soufflé.

Ingredients

3 tablespoons coconut oil

2 tablespoons unsweetened cocoa

3 ounces semisweet or bittersweet chocolate

½ teaspoon vanilla extract

2 egg yolks

2 egg whites

2 tablespoons coconut sugar

pinch salt

pinch cream of tartar

Instructions

Step 1
Heat oven to 375° F. Use 1 tablespoon of the coconut oil
to grease one 16-ounce or two 8-ounce ramekins. Coat
the ramekins with the cocoa, tapping out the excess.

Step 2
In a large bowl, over a pan of simmering water, melt the
chocolate and remaining coconut oil. Stir occasionally until
smooth. Remove from heat and add the vanilla.

Step 3
Whisk in the yolks one at a time until smooth. Set aside.

Step 4
In a clean bowl, beat the egg whites with the sugar, salt,
and cream of tartar until stiff (but not dry) peaks form.
Gently fold the egg-white mixture into the chocolate.
Spoon it into the ramekins.

(The recipe can be made to this point up to 1 day ahead.
Cover with plastic wrap and refrigerate.)

Step 5
Bake until puffed and set, 40 minutes for a 16-ounce soufflé,
20 minutes for two smaller ones. (If baked directly from the
refrigerator, add 5 to 10 minutes.) Serve immediately with
Custard Sauce.

NOTES:

Beating egg whites for Soufflé (or sponge cakes or
meringues). Use Metal bowls and room temperature eggs
for best  results. Cream of tartar or lemon juice helps the
eggs reach maximum height and trap air. A hand mixer or
standing mixer is optimal for beating egg whites. Hand
whisking can get tiring.
Preheat oven to 375. Grease your ramekins.

You can melt bittersweet chocolate with coconut oil by
placing it in a microwave safe bowl or in a heatproof bowl
over a small saucepan of boiling water over medium heat.
When melted, remove from heat and add vanilla and a little
salt.

Mix egg yolks with coconut sugar.
Add the melted chocolate.

Beat egg whites. As they becomes foamy, slowly
add sugar until stiff peaks form. Fold the egg whites into the
yolk and chocolate mixture gently, in three batches. Pour into
ramekins and bake for 20 minutes. Sprinkle with powdered
sugar or serve with ice cream or whipped cream.

Coconut Cream Dairy-Free Whipped Cream
Tips for perfect coconut whipped cream Select a full-fat,
gum-free, preservative-free, brand of coconut milk. Yes,
Chill it overnight, in fridge (not freezer) or the coconut cream
won’t harden and will likely be too soft to whip.

Before whipping, chill a large mixing bowl in the freezer
for 10 minutes!

If your coconut whipped cream is too stiff when whipping,
add some of the reserved liquid from the can to help it
blend smoother and create  more air! Be careful not to
whip it into butter.

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