Paleo Chocolate Soufflé
#chefBill has created a chocolate soufflé to die for. Paleo, grain-free, diary-free, low-carb.
Makes 4 servings.
Ingredients
- 3 eggs
- 2 tsp arrowroot powder
- 2 Tbs, divided Organic coconut sugar
- 1 can (full fat) coconut milk
- 88-90% Dark Chocolate
- Vanilla
- Chopped hazelnuts
Instructions
- Separate 3 eggs.
- Butter four ramekins with a brush.
- Brush vertically, per #chefbill
In a small saucepan combine:
- 2 tsp arrowroot powder
- 1 Tbs organic coconut sugar
- 1/3 cup coconut milk.
Heat until slight boil, then turn off heat.
- Add in 1.75 oz 90% dark chocolate.
- Whisk until chocolate is melted.
- Add 3 egg yolks and beat with a whisk until combined.
Chill chocolate for 10 minutes in refrigerator.
- Remove chocolate from refrigerator and whisk in 1 tsp vanilla.
- Preheat oven to 375.
Beat egg whites with a pinch of salt, and slowly add 1 Tbs sugar.
- Stiff peaks will form.
- Gently fold in chocolate mixture.
- Pour into prepared ramekins.
- Add chopped hazelnuts to the soufflé.
Bake 375 for 15-20 minutes.
Prepare Vanilla Sauce
While soufflés are cooking:
- mix remaining coconut milk
- warm in a sauce pan
- add 1 Tbs vanilla
- add 1 Tbs coconut sugar
Once soufflés are cooked, break open and pour in vanilla sauce.
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