Low Sodium Chocolate Soufflé

Total time34 min

Prep time20 min

Cook time14 min

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Ingredients

4 servings

For the ramekins

1 tbsp unsalted butter, softened (for ramekins)
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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2 tbsp granulated sugar (for ramekins)

For the chocolate base

4 oz (115g) dark chocolate (70% cacao), finely chopped
2 tbsp unsalted butter
3 tbsp whole milk
1 tbsp all-purpose flour
3 large egg yolks
¼ cup granulated sugar
1 tsp pure vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the meringue

4 large egg whites, at room temperature
¼ tsp cream of tartar
3 tbsp granulated sugar

For serving

powdered sugar, for dusting (optional)

Instructions

1
Position a rack in the lower third of the oven and preheat to 375°F (190°C). Using the softened butter, coat the inside of four 6-oz ramekins in upward strokes from the base to the rim. Add 2 tbsp granulated sugar to one ramekin, tilt and rotate to coat the bottom and sides evenly, then tip the excess into the next ramekin and repeat until all four are coated. Place the prepared ramekins on a baking sheet and refrigerate until needed.
2
In a medium saucepan over low heat, combine the chopped dark chocolate and 2 tbsp butter, stirring frequently until both are fully melted and the mixture is smooth, about 3 minutes. Remove from heat.

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