Michelin-Star Gluten-Free American Chocolate Soufflé with Mocha Cream

Allergens

Gluten, Eggs, Dairy

Ingredients

• 1. 6 oz high
• quality dark chocolate (gluten
• free) 2. 4 large eggs, separated 3. 1/4 cup granulated sugar 4. 1 tbsp unsweetened cocoa powder (gluten
• free) 5. 1/2 tsp xanthan gum (gluten
• free) 6. 1/4 cup almond flour 7. 1/4 tsp salt 8. 1 cup heavy whipping cream 9. 2 tbsp strong brewed coffee 10. 1 tsp pure vanilla extract 11. Powdered sugar, for dusting (gluten
• free)

Instructions

1. Preheat oven to 375°F (190°C). Butter and flour the insides of four 6 ounce ramekins tap out excess flour. Place ramekins on a baking sheet.
2. In a double boiler or microwave, melt chocolate until smooth. Let cool slightly.
3. In a large bowl, whisk egg yolks, sugar, and cocoa powder until pale and thickened. Stir in the melted chocolate, xanthan gum, almond flour, and salt.
4. In another bowl, beat egg whites until stiff peaks form. Gently fold into the chocolate mixture in three additions, being careful not to deflate the egg whites.
5. Divide batter evenly among prepared ramekins, filling each one about 2/3 full. Smooth tops with a spatula.
6. Bake soufflés for 18 20 minutes or until puffed and set around the edges but still jiggly in the center. Let cool on a wire rack for 5 minutes.
7. Meanwhile, make mocha cream: In a bowl, whip heavy cream with brewed coffee and vanilla extract until soft peaks form. Chill until ready to use.
8. Carefully remove soufflés from ramekins and transfer to serving plates. Dust with powdered sugar and serve immediately with a dollop of mocha cream on the side.

Chef’s Insight

To achieve the perfect soufflé, ensure all ingredients are at room temperature and your egg whites are stiff but not overbeaten.

Notes

This recipe is perfect for a dinner party or special occasion, with its impressive presentation and rich flavors.