03 Jan

Chocolate Souffle

Lissa Coffey

Lissa Coffey

Lissa Coffey
1 1/2 oz of unsweetened chocolate

5 Tbl Sugar

2 Tbl Vegan Butter

2 Tbl Flour

1/6 tsp salt

3/4 Cup of Milk

3 Eggs separated

1 tsp Vanilla

Preheat the over to 325 Degrees

Using vegan butter, butter a 1 1/2 qt souffle dish and sprinkle with sugar.

In a double broiler, heat the chocolate, 2 Tbl sugar, and 2 Tbl hot water until it is fully melted.

In a larger cooking pot, melt the vegan butter and add flour and salt.

Cook over a low heat, stirring for several minuted and gradually stir in the milk.

Continue stirring until it is smooth and thick.

Next, blend in the melted chocolate mix.

Beat in the egg yolks well in their bowl.

Stir a little of the the hot sauce into the yolks and add the yolks to the remaining sauce.

Stir well, then set aside to cool.

In another small bowl, beat the egg whites until foamy, slowly adding the remaining sugar. (continue beating until stiff peaks form, not dry)

Stir 1/4 of the egg whites into the chocolate yolk mix, then fold in the remaining.

Stir in the vanilla.

Spoon into the souffle dish and bake for 40 minutes.

Served with whip cream

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