flourless chocolate soufflé with whipped coconut cream topping

This is my new favorite dessert! It is gluten and dairy free, easy to make, and so good that you might have to run a finger around the bowl when done to get those last little bits of (almost) healthy decadence! The only tedious task is separating 8 eggs but once that is done it’s very simple. If you need some ramekins, mine are for sale here. Any small stoneware bowls will work. You will need 8.

Chocolate Soufflé

ingredients:

8 eggs

1/3 cup granulated sugar

1/2 t vanilla extract

1 lb chocolate chips

1/2 cup butter

1/2 t vanilla extract

1 can coconut milk (full fat) chilled in fridge at least 2 hours

1 t powdered sugar

Butter the ramekins.  Separate eggs into yolks and whites. Put yolks in small bowl and whites into larger bowl (or Kitchen Aid bowl). Add 1/3 cup sugar and vanilla to yolks and beat until color lightens.

Put chocolate chips and butter in microwave safe bowl. Heat in 40 second intervals. Remove and stir then return for another 40 sec. Repeat until chocolate is melted. Fold yolk mixture into chocolate.

Whip egg whites to soft peaks, then fold into chocolate yolk mix. You will get a coffee’'-with-cream colored batter. There can be some striations but no large patches of marbled color. Be gentle! Pour into ramekins. Preheat oven to 350 degrees. Set ramekins on baking sheets and bake 25 min.

Meanwhile, open coconut milk and scoop only the white stuff into a Kitchen Aid. Whip on high until fluffy, adding powdered sugar. So easy! And this tastes better than whipped dairy cream.

Remove soufflés and try not to taste in advance if you have company. You might devour them by yourself! Serve warm or cool with a dollop of cream.