Valentine’s Day is coming up quick – and that means that I’m planning out the menu for my romantic night in. And you can bet that these decadent chocolate souffles are making the list.
Most of the time, when I cook, it’s mostly for survival. Being a coach, my days at the gym can run really long and I don’t get home until late. When this happens, I’m either eating really simple meals I prepped earlier in the week or the very basics – some source of protein, complex carb, healthy fats, and vegetables.
I love cooking special meals for people. I so rarely have the time to do it so when a holiday comes around, I try to take full advantage.
This chocolate souffle is the perfect recipe to cook for that special someone. Not only is it so incredibly delicious, but the ingredients are top notch. The souffle is light – think Angel Food Cake light, and then go a little lighter. So this definitely won’t sit heavy in your stomach.
And, I totally suggest serving it with some coconut whipped cream. It makes the perfect accompaniment. Throw some strawberries or raspberries alongside it to really make this the best it can be.
Now, for the recipe. You’ll need a couple of ramekins. Grease these with coconut oil and dust with a little bit of cocoa powder. Set them aside for later.
Be sure to preheat the oven. (I ALWAYS forget and end up kicking myself when the time comes.) Melt the chocolate chips and coconut oil together in the microwave. Work in 15 second intervals until it’s a nicely melted concoction.
Next, make sure you let it cool for a bit. Once it’s there, whisk in vanilla, coconut milk, honey, and the egg yolks. Set aside.
Using a hand mixer or a stand mixer, whip up the egg whites with a bit of salt and the cream of tartar. You’re looking for the egg whites to form stiff peaks.
Using a spatula, very carefully fold the egg whites into the melted chocolate mixture and incorporate. Divide the mixture evenly between the two ramekins.
These little babies bake in the oven about 15 minutes – but keep an eye on them as they get close. You want them to be firm in the middle.
Like I said, these are delicious served up with some coconut whipped cream and fresh berries. Try it and let me know what you think!
If you like this recipe, check out these others:
- 2 tablespoons coconut oil plus more for greasing
- 1 tablespoon unsweetened cocoa powder
- 3 ounces chopped dark chocolate
- 1 teaspoon vanilla extract
- 1 tablespoon coconut milk
- 1 tablespoon honey
- 2 eggs separated
- 1/4 teaspoon sea salt
- 1/4 teaspoon cream of tartar
- Serve with: coconut whipped cream or fresh berries
Preheat oven to 375 degrees F.
Lightly grease 2 ramekins with coconut oil and dust with cocoa powder. Set on a baking sheet and set aside.
Put the chocolate and 2 tablespoons coconut oil in a microwave safe bowl and microwave in 15 second intervals until chocolate is melted, stirring each time.
Let the chocolate mixture cool to the touch and whisk in the vanilla, coconut milk, honey, and egg yolks.
Put the egg whites in a mixing bowl with the salt and cream of tartar. Beat with a hand or stand mixer until you have stiff peaks.
Using a spatula, carefully fold the egg whites into the chocolate mixture. When they are just incorporated, divide the mixture between the ramekins.
Bake for 14-15 minutes until the souffles are set up in the middle. Take out of the oven and serve with whipped cream and berries if desired
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