Dark Chocolate Soufflés

A V-Day Treat To Remember

Dark Chocolate Soufflés, recipe and photo by me, Anna Vocino

I just had my 27 year wedding anniversary so I don’t really do Valentine’s Day the way most people do. We have sufficiently celebrated our love and feel zero pressure for the holiday. We are producing and hosting a sold-out comedy show tonight, so that’s actually a better gift that we give each other anyway. Laughing at ourselves is our secret to a long marriage.

That being said, Valentine’s Day is an excuse to have a little sweet treat with my boo, and these rich dark chocolate soufflés will fill the deepest chocolate void you may have in your heart.

Please remember my disclaimer about why I use real sugar in my sweet recipes. I do not tolerate sugar substitutes, so I do not work with them. You must google if you can use allulose in place of honey—I cannot help in that department. Also, I use the least amount of sugar in a sweet treat to make the recipe work and out of real ingredients. Click the link above for a longer explanation, then go hug the ones you love.

Ok, now that the disclaimers are out of the way, let’s make a treat…

Here’s the PDF to print for your files

Dark Chocolate Souffles Annavocino Ehk

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DARK CHOCOLATE SOUFFLÉS

Yields 4 soufflés

• 1 stick (8 ounces) unsalted butter, plus extra for greasing the ramekins

• 7 ounces 85% cacao chocolate

• 1/3 cup honey, coconut nectar, date syrup, or other liquid sweetener of your choice

• 4 eggs, separated into four yolks and two whites (discard two remaining egg whites)

• 1 cup heavy cream

Preheat the oven to 350 degrees. In a small saucepan or double broiler on low heat, melt the butter and chocolate, whisking constantly to blend, being careful not to burn. Remove from the heat. In a medium mixing bowl, whisk together the honey and egg yolks until smooth. Slowly whisk in the melted chocolate-butter mixture.

In a separate mixing bowl, whisk the two egg whites with a hand mixer until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture until folded in evenly.

Grease 4 small ramekins with butter and place them on a parchment paper lined baking sheet. Pour the chocolate batter evenly into the remains. Bake in the oven 25-30 minutes, until the soufflés rise and become fragrant. Remove from the oven and let cool 5-10 minutes. It’s okay if the soufflés fall!

In a small, cold metal bowl, with the hand mixer, whip the heavy cream and vanilla until stiff peaks form. Garnish the soufflés with a dollop of the vanilla whipped cream and serve immediately.

*Recipe originally published in Eat Happy Too, and now revised and updated for Substack subscribers at AnnaVocino.Substack.com.