Individual Chocolate Soufflés

By Robin Welch Orvis, Executive Producer

These soufflés are a bit of an indulgent splurge. But perfect for a special occasion. Slight crunch to the top with a creamy, airy, moist center. They are actually very easy and quick to make, but so impressive everyone will think you’re a master chef! These are going on my Christmas Eve dinner menu.

4 oz. Bittersweet Chocolate
3/4 Cup Heavy Cream
1/2 Tbsp Unsalted Butter, softened
1/4 Cup Sweetener, divided
4 Large Egg whites

Preheat oven to 400˚F.

Set up a double boiler on simmer. Chop chocolate into pieces. Add chocolate and cream to the double boiler and heat until completely melted, stirring frequently. Don’t let the water boil – this is a gentle melt.

While the chocolate melts, butter four 6-ounce ramekins and coat with half the sweetener. Set aside.

Whisk the egg whites with a whisk, or in a mixer with a whisk attachment, until soft peaks form. Add the remaining sweetener and whisk until the stiff peak stage. Gently fold the melted chocolate mixture into the egg whites, adding it a third at a time.

Fill the prepared ramekins evenly with the soufflé mixture. Place them in a casserole dish and bake until set in the center, 13-15 minutes. They should have a very slight crunch to the top and be puffy. The inside should be firm but it should still jiggle.

Dust with sugar free powdered sweetener, if desired.

Serves 4 – Approximately 16.82g net carbs per serving

Note: A Life Well Eaten follows diabetic educator guidelines for determining net carbs.
Suggested formula is total carbs minus half the fiber, i.e. 16g carbs and 4g fiber would be 14g net carbs. The food industry determines net carbs as total carbs minus fiber which would come in at 12g net carbs.