My grandma Otten used to make an amazing chocolate sauce that we would pour over everything of a dessert nature. Of course, it was so full of butter and processed sugar that it was definitely a no-no most of the year. Using minimally processed, whole, organic ingredients with no additives and no dairy, I was able to virtually duplicate it. It was a joyous day in my kitchen, and I actually like it better (sorry, Grandma!). I like to serve it over these delicious, low-sugar, gluten-free individual chocolate soufflés that only take about 15 minutes to make! Here’s the recipe:
Easy Chocolate Soufflé
- 6 tablespoons coconut cream
- 2 ounces organic dark chocolate (I like Green and Black 70% Dark Chocolate), chopped
- 1⁄4 cup white rice flour
- 2 eggs
- 1⁄2 cup maple syrup
- 1⁄8 teaspoon vanilla extract
- 3 tablespoons raw cacao powder
- 1⁄8 to 1⁄4 teaspoon sea salt
- 1⁄4 cup coconut oil, melted
Using a fork, whisk together the maple syrup, vanilla, cacao powder, and salt. Add the melted coconut oil and whisk until blended and smooth. Makes about 3/4 cup.
1. Preheat the oven to 400˚F. Grease four 4-ounce ramekins and set aside.
2. Combine the coconut cream and dark chocolate in a double boiler and melt over low heat until smooth, about 5 minutes.
3. In a medium bowl, whisk together the flour and eggs until smooth. Add the chocolate mixture and stir well. Divide the batter evenly among the ramekins.
4. Bake until cooked through, about 10 minutes. Let cool for 10 minutes, drizzle 1 tablespoon of the chocolate sauce over each soufflé, and serve.
Grandma's Chocolate Sauce