Chocolate Souffle

Chocolate Souffle

For coating the ramekins:
As needed coconut butter
4 teaspoons coconut sugar

For the soufflé base:
1 can coconut milk, chilled overnight *use only the thickened milk, not the coconut water
left at the bottom of the can – makes about ½ cup per can
6 oz (170 grams) 80% dark chocolate, chopped
1 teaspoon almond extract

For the meringue:
6 egg whites
4 teaspoons coconut sugar


Makes: servings / 4 ramekins

Preheat a fan-forced oven to 190° degrees Celsius/375° degrees Fahrenheit.

Brush the sides and bottom of the ramekins with coconut butter and coat it with coconut sugar. Tap the ramekin on the bottom and sides to even out the spread of the sugar. Tap out the excess sugar and set the ramekins aside.

Using a double boiler over medium heat, melt together the coconut milk (thickened part only), chopped chocolate and almond extract. Stir regularly until smooth. Remove the mixture from the heat and transfer it to a medium sized bowl. Set aside to cool.

Using an electric mixer, whip the egg whites with the coconut sugar until stiff peaks form. Temper the chocolate soufflé base with a little of the meringue to lighten up the mixture. Then fold in the rest of the meringue into the base. Mix just until incorporated.

Scoop-in the soufflé mixture into the ramekins evenly, up to half a centimeter to the rim and then put the ramekins of a baking sheet and place it in the oven. Bake for 10 to 12 minutes or until the soufflés are puffy and a good crust has formed.

Assemble the cookie sandwiches by scooping about a teaspoon of filling onto a piece of cookie and spread evenly on its surface. Top with another cookie and set aside, until all the cookies are filled.

Using a double boiler over medium heat, melt together the chopped chocolate and coconut oil. Stir regularly until smooth and remove from the heat. Dip each cookie sandwich into the ganache and scoop it out of the chocolate using a fork. Let most of the excess chocolate drip off and place the cookie sandwich on a tray (which can fit inside the chiller) lined with parchment. Let it set inside the chiller for about 30 minutes. Keep chilled until served.


Posted on

November 27, 2014

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