Chocolate Peppermint Hard Souffle

With Christmas fast approaching I wanted to whip up something sweet that would smell, taste, and feel like the holiday and what better way to accomplish all of this than with chocolate and peppermint.

This Paleo dessert will leave your taste buds begging for more after each bite. Whether hot or cold, this souffle recipe makes a great after dinner dessert for yourself or for entertaining guests. The souffle, while satisfying and sweet, has a delicate texture on the inside and a perfect balance of sweet chocolate and cool peppermint.

These are not your typical souffle dishes: they are not puffy on the outside and do not need to be rushed to be eaten within minutes of being brought out of the oven. In this case I call them “hard souffle” because they retain a soft interior while a sturdy shell on the outside.

This recipe is perfect for those who wish to prepare a dessert a head of time or just want a cool sweet indulgent dessert on the go.

Yields: 6 servings of 6oz.

Ingredients:

4oz unsweetened 100% cocoa baking bar

4oz unsweetened cocoa powder

1/4 cup coconut oil

3/4 cup maple syrup

2 tsp vanilla extract

2 1/2 cup of your favorite unsweetened milk (I used unsweetened/unflavored almond/coconut milk)

1/2 tbsp peppermint extract/oil

3 eggs

Peppermint Icing:

2 tsp peppermint extract/oil

1/3 cup coconut butter

2 tbsp (heaping) coconut oil

1 tbsp raw honey

Directions:

Over low heat, add the chocolate bar and powder to a medium sized pan with the maple syrup and the coconut oil.

Heat oven to 350

In a large mixing bowl combine the eggs, vanilla extract, milk, and peppermint oil. Whisk very well.

One chocolate mixture has melted and is thoroughly mixed, add to the egg mixture and continue to whisk very well.

Carefully pour the chocolate mixture into 6 ramekins or other 6oz baking dishes.

Carefully place the filled ramekins or baking dishes into a 13×9 pan 1/3 filled with hot water. Tip: Ensure that the hot water comes to the lip of the ramekins or covers 2/3 of the baking dishes; this will ensure slow even cooking throughout the mixture in the dish.

Place the souffles into the middle rack of the oven and bake between 45 minutes to 1 hour. The souffles will puff upward forming a mushroom-like top when they are done. To ensure the souffles are cooked thoroughly, you may carefully poke with a toothpick.

Although you may serve the souffles hot, you can also serve them chilled. The differences between eating them hot or cold are that the texture will be very soft and puffy with lots of hot air and steam when they are hot. When the souffles cool, they lose their mushroom top, however, are still very soft on the inside. In either hot or cold the tops should be sturdy enough to withstand icing decorations or a topping of your choices.

Store in the refrigerator for up to a week, covered with plastic wrap.

Icing Directions:

Over low heat slowly melt all of the icing ingredients together.

Once the mixture has melted, place into a squeeze bottle and ice the souffle tops.

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