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Dark Chocolate Soufflés

Course Sweets/Desserts
Cuisine Vegetarian


  • 1 stick unsalted butter, plus extra for greasing ramekins
  • 7 ounces 85% cacao chocolate
  • 1/3 cup coconut nectar or raw honey
  • 4 eggs, separated into four yolks and two whites (discard two remaining egg whites)
  • 1 cup heavy cream, whipped for garnish
  • 1 teaspoon vanilla, for whipped garnish


  • Preheat oven to 350 degrees. In a small saucepan on low heat, melt the butter and chocolate, stirring constantly. Remove from heat. In a medium mixing bowl, whisk together coconut nectar and the four egg yolks. Whisk in melted chocolate butter mixture.
  • In a separate mixing bowl, whisk two egg whites with a hand mixer until soft peaks form. Gently fold the beaten egg whites into the chocolate mixture until folded in evenly.
  • Grease 4 small ramekins with butter, place them on a foil lined baking sheet. Pour batter evenly into the ramekins. Bake in oven 25-30 minutes, remove and let cool 5-10 minutes.
  • In a small metal bowl, whip the heavy cream and vanilla until stiff peaks form. Garnish chocolate soufflé with a dollop of whipped cream and serve immediately.
Keyword celiac
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