Ingredients
Units
Scale
- 5 tbsp unsalted butter (1 tbsp softened, remaining butter cut into 1/4-inch chunks)
- 1/4 cup granulated sweetener, plus 1 tbsp for coating ramekins
- 8 oz (227 g) bittersweet sugar-free chocolate (or semi-sweet), chopped coarse
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 1 tbsp orange liqueur (optional)
- 6 large egg yolks
- 8 large egg whites
- 1/4 tsp cream of tartar
- 2 tbsp sugar-free confectioner's sweetener
Instructions
- Coat 6-8 1 cup of remakins with 1 tbsp of butter, then coat the inside of the dish evenly with the 1 tbps of sweetener; refrigerate until ready to use.
- Melt chocolate and remaining butter in a medium bowl set over a pan of simmering water. Turn off heat, stir in salt, vanilla nad liqueur; set aside
- Bring the 1/4 cup sweetener and 2 tbsp of water to a boil in a small saucepan, then simmer until the sweetener dissolves. Wish mixer running, slowly add this sweetener syrup to the egg yolks; beat until the mixture triples in volume, about 3 minutes. Fold into the chocolate mixture.
- Clean beaters and then beat egg whites until frothy; add cream of tart and beat to soft peaks; add confectioners' sugar and continue beating to stiff mixture peaks (you should be able to tip the bowl and the egg whites should stay in the bowl).
- Vigorously stir one-quarter of whipped whites into the chocolate mixture. Gently fold remaining whites into the mixture until just incorporated. Fill each ramekin almost to the rim, wiping excess filling from the rim with a wet paper towel. Cover and freeze until firm, at least 3 hours.
- Adjust oven rack to lower middle position and heat oven to 400 degrees. Bake until fully risen, about 16 to 18 minutes. (Soufflé is done when fragrant and fully risen. Use two large spoons to pull open the top and peek inside. If not yet done, place back in oven.) Serve immediately.
Notes
- This technique only works for the individual chocolate soufflés, which can be made and frozen for at least 3 hours and up to one month before baking.
- For a mocha-flavored soufflé, add one tablespoon of instant coffee powder dissolved in one tablespoon of hot water when adding the vanilla to the chocolate mixture.
- If you are microwave oriented, melt the chocolate at 50 percent power for three minutes, stirring in the butter after two minute
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American, Fall, Holidays, Winter
- Diet: Gluten Free
Nutrition
- Serving Size: 1 souffle
- Calories: 238
- Sugar: 1.2
- Fat: 19
- Carbohydrates: 18
- Fiber: 10
- Protein: 7.7
