{"id":6280,"date":"2021-06-10T12:39:20","date_gmt":"2021-06-10T16:39:20","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=6280"},"modified":"2022-02-06T19:55:23","modified_gmt":"2022-02-07T00:55:23","slug":"simple-dairy-free-guten-free-chocolate-souffle-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/simple-dairy-free-guten-free-chocolate-souffle-recipe\/","title":{"rendered":"Simple Chocolate Souffl\u00e9 Recipe Gluten Free, Dairy-Free"},"content":{"rendered":"

Simple Chocolate Souffl\u00e9 For Two
\nDessert Recipe<\/span>
\nSouffl\u00e9 is a light, fluffy baked dish made with
\negg yolks and beaten egg whites combined
\nwith various other ingredients and usually served
\nas a sweetened dessert. It can also be as a main
\nvegetable dish or side dish made savory such as
\nspinach or potato souffl\u00e9.<\/strong><\/span><\/p>\n


\n\"\"
\n<\/span><\/p>\n

 <\/p>\n

Ingredients<\/span><\/strong><\/p>\n

3 tablespoons coconut oil<\/span><\/p>\n

2 tablespoons unsweetened cocoa<\/span><\/p>\n

3 ounces semisweet or bittersweet chocolate<\/span><\/p>\n

\u00bd teaspoon vanilla extract<\/span><\/p>\n

2 egg yolks<\/span><\/p>\n

2 egg whites<\/span><\/p>\n

2 tablespoons coconut sugar<\/span><\/p>\n

pinch salt<\/span><\/p>\n

pinch cream of tartar<\/span><\/p>\n

 <\/p>\n

Instructions <\/span><\/strong>
\n
\nStep 1<\/span>
\nHeat oven to 375\u00b0 F. Use 1 tablespoon of the coconut oil
\nto <\/span>grease one 16-ounce or two 8-ounce ramekins. Coat <\/span>
\nthe ramekins with the cocoa, tapping out the excess.<\/span><\/p>\n

Step 2<\/span>
\nIn a large bowl, over a pan of simmering water, melt the <\/span>
\nchocolate and remaining coconut oil. Stir occasionally until <\/span>
\nsmooth. Remove from heat and add the vanilla.
\n<\/span><\/p>\n

Step 3
\nWhisk <\/span>in the yolks one at a time until smooth. Set aside.<\/span><\/p>\n

 <\/p>\n

Step 4<\/span>
\nIn a clean bowl, beat the egg whites with the sugar, salt, <\/span>
\nand cream of tartar until stiff (but not dry) peaks form. <\/span>
\nGently fold the egg-white mixture into the chocolate.
\nSpoon it <\/span>into the ramekins.<\/span><\/p>\n

(The recipe can be made to this point up to 1 day ahead.
\nCover with plastic wrap and refrigerate.)<\/span><\/p>\n


\nStep 5<\/span>
\nBake until puffed and set, 40 minutes for a 16-ounce souffl\u00e9, <\/span>
\n20 minutes for two smaller ones. (If baked directly from the <\/span>
\nrefrigerator, add 5 to 10 minutes.) Serve immediately with <\/span>
\nCustard Sauce.<\/span><\/p>\n

NOTES:<\/strong><\/span><\/p>\n

Beating egg whites<\/strong> for Souffl\u00e9<\/strong> (or sponge cakes or
\nmeringues). <\/span>Use Metal bowls and room temperature eggs
\nfor best\u00a0 results. Cream of <\/span>tartar or lemon juice helps the
\neggs reach maximum height and trap air. <\/span>A hand mixer or
\nstanding mixer is optimal for beating egg whites. <\/span>Hand
\nwhisking can get tiring.
\n<\/span>Preheat oven to 375. Grease your ramekins.<\/p>\n

<\/span><\/p>\n

You can melt bittersweet chocolate with coconut oil by<\/span>
\nplacing it in a microwave safe bowl or in a heatproof bowl
\nover a small saucepan of boiling water over <\/span>medium heat.
\nWhen melted, remove from heat and add vanilla and <\/span>a little
\nsalt.<\/span><\/p>\n

Mix egg yolks with coconut sugar<\/strong>.
\nAdd the melted <\/span>chocolate.<\/span><\/p>\n

Beat egg whites.<\/strong> As they becomes foamy, slowly
\nadd sugar <\/span>until stiff peaks form. Fold the egg whites into the
\nyolk and chocolate <\/span>mixture gently, in three batches. Pour into
\nramekins and bake for 20 minutes. <\/span>Sprinkle with powdered
\nsugar or serve with ice cream or whipped cream.<\/span><\/p>\n


\nCoconut Cream Dairy-Free Whipped Cream<\/strong>
\n<\/strong>Tips for perfect coconut whipped cream Select a full-fat,
\ngum-free, <\/span>preservative-free, brand of coconut milk. Yes,
\nChill it overnight, in fridge <\/span>(not freezer) or the coconut cream
\nwon\u2019t harden and will likely be too <\/span>soft to whip.<\/span><\/p>\n

 <\/p>\n

Before whipping, chill a large mixing bowl<\/strong> in the freezer
\nfor 10 minutes!<\/span><\/p>\n

If your coconut whipped cream is too stiff when whipping,
\nadd some of <\/span>the reserved liquid from the can to help it
\nblend smoother and create\u00a0 <\/span>more air! Be careful not to
\nwhip it into butter.<\/span><\/p>\n

 <\/p>\n

++++++++++++++++++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Simple Chocolate Souffl\u00e9 For Two Dessert Recipe Souffl\u00e9 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 […]<\/p>\n","protected":false},"author":1,"featured_media":6283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,63,17],"tags":[442,23,29,46,28,144],"class_list":["post-6280","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-dairy-free","category-desserts","tag-chocolate-souffle","tag-dairy-free","tag-easy","tag-gluten-free","tag-quick","tag-recipe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6280","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=6280"}],"version-history":[{"count":10,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6280\/revisions"}],"predecessor-version":[{"id":7528,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6280\/revisions\/7528"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/6283"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=6280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=6280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=6280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}