WARM CHOCOLATE SOUFFLES - How to make CHOCOLATE SOUFFLES Recipe

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: semi-sweet chocolate

Cocoa powder reduces sugar while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar fat content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour adds a nutty flavor and is gluten-free.

Melt 3/4 cup unsweetened cocoa powder with 6 tablespoons of very hot water until well combined, using a fork if necessary.

In a small heavy saucepan over medium heat, melt 1 tablespoon of butter, then add 1 tablespoon canola oil, 3 tablespoons all-purpose flour, and 1 tablespoon ground almonds, cooking for 1 minute.

Add 2 tablespoons honey, 3 tablespoons packed brown sugar, and 1/4 teaspoon cinnamon to the saucepan and whisk until combined.

Stir in 1/4 teaspoon kosher salt and 3/4 cup one percent milk, cooking for 3 minutes while stirring.

Remove from heat and add the melted cocoa mixture, whisking until fully incorporated.

Separate 4 egg whites from the yolks and place in a clean bowl, then beat with an electric mixer on high until frothy.

Gradually add 1 tablespoon of white sugar at a time while continuing to beat until stiff peaks form.

Fold one-third of the egg whites into the chocolate mixture until no streaks remain, then fold in the remaining egg whites.

Pour the mixture into 4 buttered 16-ounce ramekins, filling them about three-quarters full.

Bake in a preheated oven at 375°F for 20 minutes.

Let the soufflés cool for 15 minutes before serving, optionally dusting with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens