Eggless Coffee Souffle Recipe with Chocolate Sauce
An Irresistibly Light and Fluffy French Delight
The Eggless Coffee Souffle with Chocolate Sauce is a luxurious dessert that brings together the rich flavors of dark chocolate and a bold coffee undertone. This no-egg, no-gelatin souffle recipe is a perfect twist on the traditional French dessert, offering a satisfying, airy puff of sweetness that can be enjoyed by anyone, including those avoiding eggs. Though it will lose its puff shortly after emerging from the oven, it retains all the deliciousness that makes it a favorite indulgence for chocolate lovers. Pair this decadent dish with a side of chocolate sauce, and you have a dessert that’s both heavenly and comforting, perfect for your after-dinner cravings.
Whether you’re seeking to impress guests or simply satisfy a sweet tooth, this Eggless Coffee Souffle with Chocolate Sauce is an easy and delightful recipe to keep in your culinary repertoire. Let’s dive into how you can recreate this indulgent dessert in the comfort of your home.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Dark chocolate, melted | 1/2 Cup |
| Milk | 1 Cup |
| Caster sugar | 1/4 Cup |
| All-purpose flour (Maida) | 1/4 Cup |
| Condensed milk | 1/4 Cup |
| Butter (salted) | 1-1/2 Tablespoons |
| Heavy whipping cream | 1/2 Cup |
| Instant coffee powder | 1 teaspoon |
| Chocolate sauce | 1 tablespoon |
| Icing sugar | To sprinkle (optional) |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Step-by-Step Instructions:
-
Preheat the Oven:
Start by preheating your oven to 200°C (400°F). This ensures that the souffle will bake evenly and achieve its ideal puffed texture. -
Heat the Milk:
In a non-stick pan, heat 1/2 cup of milk on medium heat. Add the caster sugar and stir until the sugar dissolves completely. -
Prepare the Flour Mixture:
In a separate bowl, add the remaining 1/2 cup of milk and the all-purpose flour (maida). Whisk them together until the mixture becomes smooth, free from lumps. -
Combine the Milk and Condensed Milk:
Add the sweetened milk mixture (prepared in step 2) into the flour mixture. Then, add the condensed milk and whisk the mixture thoroughly to ensure it is smooth and well combined. -
Cook the Mixture:
Pour the combined mixture into a deep non-stick pan. Cook over medium heat, stirring continuously to avoid any lumps from forming. As the mixture thickens, continue whisking until it reaches a custard-like consistency. -
Add the Butter and Cool:
Melt the salted butter in a microwave-safe bowl and add it to the mixture. Stir well to ensure there are no lumps. Once the mixture has thickened, remove it from the heat and transfer it to a bowl to cool. For quicker cooling, place the bowl in the refrigerator until the mixture reaches room temperature. -
Whip the Cream:
While the mixture cools, whip the heavy whipping cream until stiff peaks form. This will provide the souffle with its light, fluffy texture once combined. -
Fold in the Flavorings:
Gently fold the whipped cream into the cooled chocolate custard. Add the melted dark chocolate, instant coffee powder, and chocolate sauce, folding them in delicately to preserve the airiness of the whipped cream. -
Prepare the Ramekins:
Lightly grease two ramekin molds with butter or oil. Then, fill each ramekin with the souffle mixture, filling them up to about ¾ full. The mixture should rise well during baking, so leave some room for it to puff. -
Bake the Souffles:
Place the ramekins into the preheated oven and bake for 15-20 minutes, or until the souffles are golden brown on top and have risen substantially. Avoid opening the oven door during the baking process to prevent the souffles from deflating prematurely. -
Serve and Enjoy:
Once baked, remove the souffles from the oven and immediately sprinkle with a dusting of icing sugar for a touch of elegance. Serve the souffles hot, while they’re still puffed and warm. You can also drizzle extra chocolate sauce over the top for an added indulgence.
Allergen Information:
This recipe contains dairy (milk, butter, heavy cream) and may contain traces of gluten (from the all-purpose flour). It is not suitable for individuals with egg, gluten, or dairy allergies. However, substitutions like dairy-free butter and non-dairy milk can be used for those with dietary restrictions. It is a vegetarian-friendly dessert.
Dietary Preferences:
- Vegetarian
- Egg-Free
- Gluten-Free Option: To make this souffle gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Dairy-Free Option: Use dairy-free butter, non-dairy milk (such as almond or oat milk), and coconut cream in place of heavy whipping cream for a completely dairy-free version.
Tips & Tricks:
- Melt the Chocolate Gently: Be sure to melt the dark chocolate gently, either using a double boiler or microwave in short bursts, to avoid burning it. This ensures a smooth texture for the souffle base.
- Work Quickly Once Baked: Souffles have a tendency to deflate within minutes after baking, so it’s best to serve them immediately for that picture-perfect rise.
- Use Fresh Cream: For the best results, use freshly whipped cream to ensure maximum fluffiness when incorporated into the chocolate mixture.
Conclusion:
The Eggless Coffee Souffle with Chocolate Sauce offers a delightful experience for your taste buds. The soft, airy texture combined with the rich flavors of dark chocolate and coffee creates a truly indulgent dessert. It’s the perfect option for anyone craving something special but preferring to skip eggs in their baking. Serve this chocolate souffle at your next dinner party, or simply treat yourself to this easy-to-make yet decadent dessert for a moment of indulgence. Whether paired with a cup of coffee or enjoyed on its own, it is sure to satisfy your chocolate cravings in the most delightful way.
