Paleo Chocolate Souffle
10 ingredients
Ingredients
- 5 oz. dark chocolate (use the best quality possible)
- 8 large egg whites, room temperature
- 3 large egg yokes
- 4 Tbsp. raw organic honey
- 3 Tbsp. warm water
- Several handfuls finely shredded unsweetened coconut
- 1/2 tsp. fresh lemon juice
- 1 1/2 tsp. vanilla extract
- 4 Tbsp. ghee, plus more for prepping ramekins
- Optional: coconut milk
Directions
- Brush ramekins with melted ghee and dust with shredded coconut. I used 4 rather large ramekins (I think they are about 4 in diameter, not sure how many ounces).
- Place ramekins in freezer and preheat oven to 400 degrees.
- Melt chocolate and ghee together on the stovetop (a double boiler works great for this, but I don't honestly think its necessary, just watch to make sure it doesn't burn). Remove from heat and let mixture cool a few minutes, then add in the vanilla.
- In bowl of a mixture, place egg yolks along with warm water. Beat on medium speed until frothy, then add in half of the honey. Beat about 5 minutes more, until ribbons form.
- Fold egg yolk mixture gently into melted chocolate.
- Rinse out mixer bowl. Place egg whites and lemon juice in mixer bowl and beat on medium until frothy. Add in the rest of the honey and beat until stiff peaks form (but not yet dry peaks).
- Take ramekins out of the freezer.
- Fold about 1/3 of the egg whites into the chocolate mixture, gently to lighten.
- Gently fold rest of the egg whites in, being careful not to overmix.
- Ladle the mixture into the ramekins, filling to the top. Bake for 15-17 minutes until tops begin to brown.
- Eat hot out of the oven! I enjoyed this with some cool coconut milk which was amazing! Even my non-Paleo husband loved it :)
Notes
Technically this recipe can't be considered 100% paleo, due to the chocolate, but it's pretty darn close and an acceptable treat to reward yourself with every once in a while! Souffle is one of my favorite things ever.