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Chocolate-Orange Souffles
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• 2 tablespoons coconut butter or ghee, melted
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• organic coconut palm sugar, for coating the ramekins
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• 6 ounces dark chocolate, 72% or higher
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• 1/2 teaspoon orange extract (substitute vanilla extract as an alternative)
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• 1 teaspoon instant coffee crystals
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• 3 tablespoons organic butter or ghee
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• 2 egg yolks
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• 1/2 cup organic coconut palm sugar
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• 3 egg whites
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• 1 teaspoon freshly squeezed orange juice or 1 teaspoon cream of tartar (the acid in either of these ingredients helps stablize the meringue)
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• 1/4 cup organic coconut palm sugar
- Grease the bottoms and sides of six ramekins with the melted butter or ghee. Coat with sugar. Place ramekins in a baking dish.
- 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.
- 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.
- Preheat oven to 350 degrees F.
- 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.
- Carefully fold the egg white mixture into the chocolate mixture. Divide mixture among the ramekins.
- Cook for 25 minutes on the low oven rack. Serve immediately.
- Enjoy!
- 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
- Grease the bottoms and sides of six ramekins with the melted butter or ghee. Coat with sugar. Place ramekins in a baking dish.
- 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.
- 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.
- Preheat oven to 350 degrees F.
- 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.
- Carefully fold the egg white mixture into the chocolate mixture. Divide mixture among the ramekins.
- Cook for 25 minutes on the low oven rack. Serve immediately.
- Enjoy!
