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Chocolate-Orange Souffles

Chocolate-Orange Souffles

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Ingredients

  • • 2 tablespoons coconut butter or ghee, melted
  • organic coconut palm sugar, for coating the ramekins
  • • 6 ounces dark chocolate, 72% or higher
  • • 1/2 teaspoon orange extract (substitute vanilla extract as an alternative)
  • • 1 teaspoon instant coffee crystals
  • • 3 tablespoons organic butter or ghee
  • • 2 egg yolks
  • • 1/2 cup organic coconut palm sugar
  • • 3 egg whites
  • • 1 teaspoon freshly squeezed orange juice or 1 teaspoon cream of tartar (the acid in either of these ingredients helps stablize the meringue)
  • • 1/4 cup organic coconut palm sugar

Directions

  1. Grease the bottoms and sides of six ramekins with the melted butter or ghee.  Coat with sugar.  Place ramekins in a baking dish.
  2. In a double boiler cook the chocolate, 3 tablespoons of butter, orange extract, and coffee crytals on medium-low until melted and combined (about 5 minutes).  Remove from heat. Set aside.
  3. In a metal bowl, beat egg yolks and 1/4 cup coconut palm sugar. Carefully fold into the cooled chocolate making sure not to "cook" the egg mixture.  Rinse metal bowl.
  4. Preheat oven to 350 degrees F.
  5. In the cleaned metal bowl, beat egg whites and OJ or cream of tartar until medium peaks form.  Slowly add 1/4 cup coconut palm sugar until stiff peaks form.
  6. Carefully fold the egg white mixture into the chocolate mixture.  Divide mixture among the ramekins.
  7. Cook for 25 minutes on the low oven rack. Serve immediately.
  8. Enjoy!

Ingredients

  • 2 tablespoons coconut butter or ghee, melted
  • organic coconut palm sugar, for coating the ramekins
  • 6 ounces dark chocolate, 72% or higher
  • 1/2 teaspoon orange extract (substitute vanilla extract as an alternative)
  • 1 teaspoon instant coffee crystals
  • 3 tablespoons organic butter or ghee
  • 2 egg yolks
  • 1/2 cup organic coconut palm sugar
  • 3 egg whites
  • 1 teaspoon freshly squeezed orange juice or 1 teaspoon cream of tartar (the acid in either of these ingredients helps stablize the meringue)
  • 1/4 cup organic coconut palm sugar

Directions

  1. Grease the bottoms and sides of six ramekins with the melted butter or ghee.  Coat with sugar.  Place ramekins in a baking dish.
  2. In a double boiler cook the chocolate, 3 tablespoons of butter, orange extract, and coffee crytals on medium-low until melted and combined (about 5 minutes).  Remove from heat. Set aside.
  3. In a metal bowl, beat egg yolks and 1/4 cup coconut palm sugar. Carefully fold into the cooled chocolate making sure not to "cook" the egg mixture.  Rinse metal bowl.
  4. Preheat oven to 350 degrees F.
  5. In the cleaned metal bowl, beat egg whites and OJ or cream of tartar until medium peaks form.  Slowly add 1/4 cup coconut palm sugar until stiff peaks form.
  6. Carefully fold the egg white mixture into the chocolate mixture.  Divide mixture among the ramekins.
  7. Cook for 25 minutes on the low oven rack. Serve immediately.
  8. Enjoy!