Elias, our 12 year old, is my cookbook buddy. Just like me, he enjoys looking through new recipes, getting food ideas, looking at the food pictures. He’s my right hand man when it comes to finding new recipe ideas to play with.
During our past few trips to the library, Elias and I have picked up different cookbooks to look through and get ideas from. This Hot Chocolate Soufflé is one he found recently. He liked the look of the dessert and figured we could adapt it with our healthier ingredients pretty easily. Obviously, he cares so much about using healthier ingredients, just like all normal 12 year old boys. Ha. Haha. Ha. Ha. Well, at least he knows his mom cares, and he sort of understands why. Really, all he was concerned about was that this recipe looked like a yummy chocolate dessert. What else matters, right?
Here’s what’s fun about this Hot Chocolate Soufflé recipe:
- It’s very easy to make
- It only has 4 ingredients
- It can be made for those who need to avoid gluten and/or dairy
Hot Chocolate Soufflé
1/2 cup dark chocolate chips
1/3 cup sucanat powdered sugar
5 eggs, separated
pinch of sea salt
Separate eggs – whites and yolks – into two separate bowls. Stir sucanat powdered sugar into the egg yolks until smooth. In a small saucepan, melt the chocolate, stirring constantly and removing from heat immediately after chocolate has melted. Stir melted chocolate into egg yolks and sucanat mixture. Beat egg whites and sea salt until stiff peaks form. Fold chocolate mixture into the egg whites until barely mixed. Pour mixture into a 8×8 inch baking pan. Bake in a 400° oven for about 15 minutes or until done through and through.
These would be great for your Make-Ahead Lunch Box. Also, I looked into where you can purchase allergy free dark chocolate chips. Here’s what I found:
Do you like looking through cookbooks and recipes? (Hope so – this site is full of ’em!)
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