These decadent little pots of joy are not only delicious, but easy to make and the perfect treat for any occasion.
Amie’s recipe replaces traditional butter and sugar ingredients with coconut based alternatives as she prefers to use the least processed ingredients. Our All Day Americano works well in this recipe as the chocolate notes in the coffee complement the chocolate base of the soufflés beautifully.
This recipe takes about 15 minutes to prep, 15 minutes to cook and serves two.
Ingredients2 tbsp. coconut oil (solid) + extra for greasing ramekins
1 tbsp. hot (not boiling) water
½ tsp. Percol All Day Americano instant coffee
55g dark chocolate
1 large egg
30g coconut sugar + extra for dusting
- Pre-heat your oven to 200 °C.
- Grease two ramekins with coconut oil and dust with a little bit of coconut sugar.
- Mix the water and coffee until granules have fully dissolved and leave to one side.
- Melt the coconut oil and chocolate in a bowl over some boiling water, then take off the heat.
- Next, whisk the egg yolk into the melted chocolate and coconut oil mixture and add 1/3 of the coconut sugar along with the coffee and set aside.
- In a separate bowl beat the egg white until it forms stiff peaks.
- Add remaining coconut sugar to the chocolate mixture and fold it into the egg white.
- Evenly distribute the mixture between two ramekins and pop in the oven straight away to bake for 15 minutes or until they have risen by around 2cm.
- Take out and serve immediately, before your soufflé even thinks about sinking. We’d serve it with frozen coconut yoghurt but you could also add cream, ice cream, or anything else that takes your fancy.