Chocolate soufflé is a light, airy, deep chocolate journey. From the oven drama to the moment it hits your tongue, the chocolate souffle experience stands alone.
When I think of chocolate soufflé I can't help but remember that one night in Paris.
After an exquisitely quintessential French meal laden with butter, salt and cream, my friends and I ordered a chocolate soufflé to share.
When the dessert arrived is was at its high and mighty peak, right out of the oven. And rich chocolate aroma steamed from its pores. Then our waiter cracked to top and poured molten ganache directly into the center. The soufflé puffed a little, then deflated slightly, and I thought I heard a hiss, but that was okay. The drama was spectacular.
Then we took a bite. It was light like a cloud, fluffy like air, and chocolate like a dream. The heavy cream ganache felt so smooth and silky on the tongue. The delicate plays of air and silk added a whole new epicurious dimension to my world.
Making this dramatic chocolate French creation lectin free involves a few swaps, but they're easy. Getting a soufflé right doesn't take a culinary genius. All you need a good recipe. So here it is.
The Recipe
LFG Chocolate Soufflé
2 oz 72% Cacao Organic Chocolate
1 T French Butter
1 T Tapioca Starch
1/3 C Compliant Milk
1 Pastured Egg Yolk
2 Pastured Egg Whites
1/8 t Cream of Tartar
1 Pinch Salt
1 T Raw Local Honey
1 T Erythritol Granules
Coconut Cream Ganache
1/3 C 72% Cacao Organic Chocolate Chunks
1/4 C Coconut Cream
Instructions:
Step 1: Melt Chocolate
Preheat oven to 375 degrees F. Generously butter the inside of 4 small dessert ramekins and place them on a parchment lined baking sheet. Place chocolate in a medium metal bowl over a pot of shallow simmering water. Allow chocolate to melt while you complete step 2.
Step 2: Make Béchamel
In a separate saucepan, melt butter. Whisk in starch to form a roux. Whisk in milk until béchamel is thick and smooth. Turn off heat and allow sauce to cool a few minutes.
Step 3: Mix Béchamel, Yolk and Chocolate
To the warm béchamel, add egg yolk and whisk until smooth. Add melted chocolate and whisk until smooth.
Step 4: Whisk Egg Whites
In a separate medium bowl, whisk egg white and cream of tartar to foam stage. Add honey and erythritol. Continue whisking until you get stiff peaks.
Step 5: Fold in Whites
Take about 1/3 of the whipped egg whites and whisk it into the melted chocolate mixture. Fold the rest of the whipped egg whites into the tempered chocolate batter.
Step 6: Bake the Soufflés
Pour the batter into prepared ramekins. Slide the baking sheet into the oven and bake for 10 - 12 minutes until the desserts puff up over the ramekin tops and the top of the dessert is porous and slightly cracked. While soufflés are baking, complete step 7.
Step 7: Make the Ganache
In a small bowl, combine chocolate chunks and coconut cream. Microwave for 30 seconds. Then whisk until very smooth and pourable. Add more coconut cream to get the exact silky consistency.
Remove desserts from oven and serve immediately. Dust with raw cacao and pour ganache into the centers.
Pair with a bold French Bordeaux.