I’m sorry guys. I’ve been (selfishly) holding this recipe back from you for about…two months.
To be fair, I didn’t want to share a dark chocolate soufflé recipe for you during January when a TON of people are doing a whole30 challenge…and you can’t have treats! Now how unfair and tortuous would that be? Especially during the “KILL ALL THE THINGS” stage? Oh NO. When those sugar demon cravings come out, the best thing you should do is STAY OUT THE WAY and avoid tempting them with sweets you can’t eat.
I would not want to be on the other side of that wand. Those dementors (or whoever is holding back the chocolate from Harry here) are about to GET IT.
Also I just totally geeked out here about the dementors – chocolate – Harry Potter connection. If you get me I swear we’re best friends already. If not, don’t worry, just move along and don’t pay attention to the extreme Harry Potter fans nerding out over here.
Back to these delicious little dark chocolate soufflés. What could be better to make for Valentine’s Day? Two words: dark. chocolate. If you’re doing something with your sweetheart or whoever, this recipe makes two individual soufflés perfectly sized for you two. Or, if you’re single, no one will know if you eat both of them for yourself… I won’t judge. You can pretend the other one is for Christian Grey.
Do yourself a favor and serve this with my Coconut Whipped Cream on top. You can thank me later.
- 2 Tbsp coconut oil + 1 tsp (separate the Tbsp and tsp)
- 3 ounces dark chocolate chips (or a broken up dark chocolate bar)*
- 1 Tbsp unsweetened cocoa powder*
- ½ tsp maple extract
- 1 Tbsp coconut or almond milk
- 1 Tbsp maple syrup
- ½ tsp cinnamon
- 2 eggs, whites and yolks separated
- ⅛ tsp sea salt
- ¼ tsp cream of tartar
- optional: extra maple syrup, for drizzling on top
- to serve: raspberries and whipped coconut cream (shown here with powdered sugar)
- Preheat your oven to 375 F.
- Grease two 7 or 8 ounce ramekins with 1 tsp coconut oil. Lightly dust the ramekins with cocoa powder. If you get too much in there, tap the side of the dish upside-down over the sink and it’ll come out.
- Combine the chocolate chips and coconut oil in a large metal bowl. Fill a small soup pan with about ½ cup of water, and heat until simmering. Stir the chocolate in the bowl over the water until it melts and is smooth - careful of your hands, the bottom of the bowl will be very hot!
- Remove the bowl from the heat and stir in the vanilla, coconut milk, and maple syrup.
- Whisk in the yolks one at a time until smooth. Set aside.
- In a separate bowl, beat the egg whites with the salt and cream of tartar until stiff peaks form.
- Using a spatula, very carefully fold the egg whites into the chocolate. Try not to over-mix, just go until the ingredients are incorporated.
- Divide the mixture evenly among the two ramekins.
- Bake for about 15 minutes, until the soufflés have slightly puffed up and are set in the middle. You can pull it out at about 13-14 minutes if you like yours a little gooey in the middle like me!
- Serve immediately with raspberries or blackberries and a dusting of powdered sugar on top. Coconut whipped cream would also be awesome on these!
Note from the original recipe: To prepare these in advance, the recipe can be made to the point right before you put the souffles in the oven up to 1 day ahead of time. Cover them with plastic wrap and keep in the refrigerator. Take them out of the fridge about an hour before you’re ready to bake and allow to come to room temperature.
This recipe was inspired by Gutsy By Nature.
What’re you guys cooking up for Valentines Day? I’ll have more ideas for you on Friday!