Chocolate Soufflés

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder reduces calories while still providing chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

egg whites

🥗Healthier: aquafaba

💰Cheaper: none

Aquafaba is a vegan alternative that mimics egg whites.

Turn on the oven to 200 degrees Celsius and preheat a tray.

Brush four mini cocottes with melted butter.

Dust the mini cocottes evenly with sugar and tap to remove excess.

Place extra butter and dark chocolate in a heatproof bowl over a saucepan of simmering water.

Cook, stirring with a metal spoon, for five minutes or until the chocolate melts and the mixture is smooth.

Set the chocolate mixture aside for five minutes to cool slightly.

Separate the egg yolks from the egg whites.

Add the liqueur and egg yolks to the chocolate mixture.

Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form.

Gradually add sugar, one tablespoon at a time, whisking until thick.

Add half the meringue mixture to the chocolate mixture and gently fold until just combined.

Add the remaining meringue and fold to combine.

Spoon the mixture evenly among the prepared cocottes.

Use your finger to wipe around the rim of the mixture, about one centimetre deep.

Place the cocottes on the hot tray and bake for 15 minutes or until the soufflés rise but wobble slightly when gently shaken.

While the soufflés are baking, make the chocolate sauce by combining chocolate, cream, sugar, and liqueur in a small saucepan over medium-low heat.

Cook for two to three minutes or until the chocolate melts and the mixture is smooth.

Sprinkle the soufflés with cocoa powder and drizzle with chocolate sauce.

Serve with a dollop of whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens