Looking for a dessert that will WOW your guests? Look no further than this CLEAN and yummy chocolate soufflé.
Soufflés are inherently intimidating for any cook, even a classically trained French chef! But, my recipe is easy, full of super foods and most of the preparation can be done ahead of time. If you plan and prepare, your guests will be impressed by this show-stopper dessert. It’s the perfect ending for a winter nights, winter lights dinner celebration.
1 10-ounce bag of frozen berries of your choice (I used mixed)
¼ c honey (I use Ambrosia Honey Co. pure honey in my kitchen)
¼ c water
2 t fresh lemon juice
1 pint of fresh raspberries for garnish (optional)
Mix frozen fruit, honey and water in a saucepan. Place on low heat and stir at a simmer for several minutes. Put the heated mixture in a blender and puree. Run pureed mixture through a strainer to remove seeds, and then mix in lemon juice to the sauce. Place in a jar for storage.
TIP: Prepare up to 3 days ahead and store in refrigerator. This can also be frozen for up to 2 months. Defrost the day before serving and then store in refrigerator.
Coconut oil spray
¼ c coconut milk (boxed is fine)
1 c dark chocolate chips (make it a super food and aim for chips with a high percentage of cacao. Enjoy Life Foods makes delicious baking chocolate.)
2T coconut butter (I really like Artisana Organics!)
1 t vanilla
½ t cinnamon
2 egg yolks
4 egg whites
¼ t salt
½ t cream of tartar
Preheat oven to 375°. Prepare four ramekins with coconut oil spray. Heat coconut milk on low heat in a saucepan. Add chocolate and coconut butter and stir until melted. Mix in vanilla and cinnamon. Transfer to a mixing bowl and allow mixture to cool, then whisk in yolks.
In a separate bowl, use an electric mixer to beat the egg whites, salt and cream of tartar until stiff peaks form. Do not over beat, the consistency should be similar to shaving cream. Mix half of the egg whites into the chocolate mixture, and then gently fold in the remainder until whites disappear. Fill each ramekin to lip with mixture.
Put all the ramekins on a baking pan and bake for 15 minutes.
To serve, place ramekins on a small plate. Add fresh raspberries on the plate around the ramekin and a few on top of the soufflé and spoon berry sauce over soufflé, allowing it to drizzle over the sides. Serve immediately, placing the extra sauce in a dipping bowl at the table. Serves 4.