Desserts / Sweets / Treats
Coconut Chocolate Soufflé
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Chef's Note
Celebrate National Chocolate Soufflé Day with a tropical twist by indulging in a heavenly Coconut Chocolate Soufflé! Whip together a velvety chocolate batter, then fold in the richness of coconut cream for a delightful flavor infusion. As it rises to a fluffy perfection in the oven, you'll experience a divine marriage of decadent chocolate and tropical coconut, creating a dessert that's as irresistibly indulgent as it is uniquely celebratory.
Preparation
20 minutes
Bake
15 minutes
Serves
4
Serving Size
1/2 soufflé
Ingredients
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½ Tbsp. olive oil
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¼ cup granulated sugar
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4 oz. dark chocolate
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⅓ cup coconut cream
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3 egg whites
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2 egg yolks
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1/8 tsp. cream of tartar
1
In a double boiler, melt chocolate, ½ Tbsp. olive oil, and coconut cream. Set aside and let cool.
2
In a separate bowl, beat egg whites with a hand mixer until peaks form. Whisk egg yolks into cooled chocolate mixture. Fold in egg whites, ¼ cup sugar, and cream of tartar.
3
Grease 2 ramekins with olive oil and dust with sugar. Divide chocolate batter between 2 ramekins.
4
Bake for 15 minutes in a 375ºF oven. Serve immediately. If desired, dust with sugar or garnish with fresh berries.