Boozy Chocolate Souffle

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 oz Chocolate, unsweetened
  • 2 tbsp Confectioner's swerve sweetener
  • 1/8 tsp Cream of tartar
  • 1 Pinch Salt
  • 2 tbsp Swerve sweetener, granulated
  • 1/8 tsp Xanthan gum

• Dairy

  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 2 tbsp Whiskey

• Other

  • Butter and granular Swerve for ramekins

Found on alldayidreamaboutfood.com

Description

Ingredients

• Butter and granular Swerve for ramekins
• 1/2 cup heavy cream
• 2 tbsp Confectioner’s Swerve Sweetener
• 1/8 tsp xanthan gum
• 2 ounces unsweetened chocolate, chopped
• 2 tbsp whiskey, dark rum, or sugar-free Kahlua (can also use water if you prefer)
• 2 eggs, room temperature, separated
• 2 tbsp granulated Swerve Sweetener
• 1/8 tsp cream of tartar
• Pinch salt

Directions

• Preheat oven to 375F and grease two 8-ounce ramekins with butter. Dust each with a little bit of granulated Swerve. (You can also make 4 smaller soufflés as these are really rich. Use smaller ramekins 4 to 6 ounces, and watch them carefully because the baking time will be shorter).
• In a medium saucepan, whisk together the cream and confectioners Swerve. Heat over medium and bring to just a boil. Remove from heat and sprinkle with xanthan gum, whisking quickly to combine.
• Add chopped chocolate and let sit for a few minutes to melt. Whisk until smooth. Let cool for a few minutes and whisk in egg yolks and alcohol (or water).
• Beat egg whites and cream of tartar until frothy. Add granular Swerve and beat until whites are thick and glossy and stand up in stiff peaks.
• Add about 1/3 of the egg whites to the chocolate and fold in to lighten, Then carefully fold chocolate mixture back into remaining egg whites until just combined.
• Divide among prepared ramekins and bake 12 to 14 minutes. Remove from oven, sprinkle with swerve or dollop with lightly sweetened whipped cream. Serve immediately.

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