Low FODMAP Chocolate Soufflé
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Learn more →Ingredients
4 servings
For the ramekins
- 1 tbsp unsalted butter, softened (for ramekins)
- 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
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely fine for most people. If you prefer to always avoid flour, please tap it and change its rating to Red.
- 3 large egg yolks
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
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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