Chocolate Soufflés

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Ombar 3
  • recipes_preptime 25 Minutes
    Prep Time
  • recipes_cooktime 15 Minutes
    Cook Time
  • recipes_serves 4
    Serves

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Ingredients

  • 150g Ombar Hazelnut Truffle Chocolate
  • 100g vegan butter plus extra for greasing
  • 30g caster sugar
  • 70g icing sugar
  • Aquafaba from 1 tin chickpeas
  • 100g whole flour
  • ½ tbsp baking powder
  • Small pinch of salt

Method

  • 1.

    Preheat the oven to 200°C.

  • 2.

    Grease 4 soufflé dishes with vegan butter, using a pastry brush or piece of kitchen roll, and sprinkle them with about 30g of sugar, shaking out any excess that doesn’t stick.

  • 3.

    Roughly break the chocolate into small pieces and melt it in a bain-marie with the 100g vegan butter, stirring until they have combined. Then, remove from the heat and allow the mixture to cool.

  • 4.

    Combine the flour, baking powder and salt in a separate bowl.

  • 5.

    Whisk the aquafaba until white and foamy and almost doubled in size. Slowly sift in the icing sugar, whisking until the mixture forms stiff, glossy peaks.

  • 6.

    Add the mixture to the chocolate, folding them gently together with a spatula until they are nicely combined. Gently fold in the flour mixture – the aquafaba will deflate a bit but that’s fine.

  • 7.

    Divide this mixture into the prepared soufflé dishes, filling them so that the mixture sits about 1cm below the rim of the mould.

  • 8.

    Bake the soufflés in the oven for 15 minutes, they should rise above the top of the dish. Serve with whipped coconut cream or vegan ice cream and tuck in immediately, buon appetito!