Five ingredients, 15 minutes, and just 160 calories — wow! The first time through may take a few extra minutes, but after making these once you will be amazed at how fast these impressive soufflés come together. To serve, dust with cocoa or powdered sugar, adorn with fresh raspberries, or add a dollop of light whipped topping.
Note: You can substitute 3 tablespoons brewed coffee for the 1/4 teaspoon of instant coffee and water. You can also add 1/2 teaspoon of almond, vanilla, or orange extract, if desired. For a more intense chocolate flavor, use bittersweet chocolate.
- 4 large eggs
- 1/2 Cup semisweet chocolate chips
- 1/4 Teaspoon instant coffee
- 1 Tablespoon cocoa powder, preferably Dutch-processed
- 2 Tablespoons granulated sugar
- Additional cocoa powder or powdered sugar (optional)
Calories Per Serving811
Folate equivalent (total)107µg27%
I’ve been very blessed over the years with a husband that enjoys the art of cooking. He is always challenging himself to try new things and master complicated techniques. Over the years he has conquered potstickers, croissants, and macarons. Macarons are my absolute favorite, but since they are so tricky and time-consuming I rarely get them. Dark chocolate soufflé, on the other hand, is way less tricky for Jesse and he whips them up for us quite frequently. They are his go-to dessert for dinner parties because he can make them ahead of time and then just pop them in the oven as dinner is winding down. They are always a crowd pleaser and he doesn’t have to miss out on the dinner conversation to make them.
- cooking spray
- 8 ounces chopped dark chocolate
- 2 eggs
- 2 ½ cups white sugar
- 1 cup heavy whipping cream
- ½ cup butter, melted
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup dark chocolate chips (Optional)
- 1 cup chopped pecans (Optional)
Preheat oven to 350 degrees F (175 degrees C). Spray 20 muffin cups with cooking spray and dust with flour, or line with paper liners.
Melt chopped dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Beat eggs in a large bowl with an electric mixer until light and fluffy beat in sugar gradually on high speed. Add cream and beat until batter has doubled in volume. Beat in butter until well combined. Beat in flour and salt on low speed until well combined. Beat in melted chocolate on medium speed until well combined. Stir in chocolate chips and pecans. Pour batter into muffin cups.
Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Preparing Soufflé in advance
You may think it is difficult to put a soufflé on your menu as a cook, but when well organized it is easier than you think and for sure makes a great impression on the guests of your restaurant.
It doesn’t matter if you want to make a sweet or a savory soufflé, the theory is always the same. Like mentioned before the soufflé consists of two parts, the base, and the beaten egg whites. The base of a soufflé can be prepared in advance and kept in the fridge for up to one week.
The same counts for you at home if you want to prepare soufflé for your guests in advance and spend more time at the table with your friends instead of spending the night in the kitchen on your own.
So once you prepared the base just keep it in the fridge and before beating the egg whites take it out of the fridge and then fold in the stiffly beaten egg whites. Like that the whole procedure is really quick and doesn’t need a lot of your attention, but the magical effect when the soufflés come out of the oven and are served to the table, remains the same.
How to make Homemade Dark Chocolate Granola:
First thing you should do is preheat the oven. The prep will take you about 5 minutes so there is no need to waste time waiting for the oven to be hot enough. After you’ve done this, line a baking tray will baking paper.
Now apart from measuring your ingredients all you have to do is finely chop the chocolate and mix all the ingredients together before spreading the mixture onto the baking tray. Nothing difficult here either.
25 minutes in the oven is all it takes. Don’t forget to stir the mixture around several times during baking. I usually stir it 3 times.
The oats will turn crispy and golden brown, chocolate will melt and partially coat the oats. The chocolate aroma will fill your home and it will become pretty hard not to taste this dark chocolate granola while still piping hot!
This homemade granola recipe will give you about 275 grams/9.7 oz of deliciousness. Now when I buy a box of cereals (300g/10.5 oz) from a supermarket it shows that it is 12 servings. I suppose they take 30g as a portion. Now just to let you know that when we fill our bowls with cereals (the 2 of us) it lasts us 2 days!
So I am not sure how many portions of my homemade granola this is. Also it will depend on what you eat it with (e.g. you would use more granola with milk than with yogurt).
When eaten with milk it serves 3-4.
A few last words:
This homemade dark chocolate granola contains no nuts at all. However, if you like nuts you should check out this Healthy Homemade Granola Recipe with hazelnuts, almonds and lots of other goodies such as dried dates, figs and coconut oil. It’s packed with nutrients and tastes divine!
Check out this 5 ingredient dark chocolate granola recipe and let me know if you gave it a go
5-Ingredient Vegan Dark Chocolate
- 1 1/4 cup finely chopped cacao butter*
- 2 Tbsp coconut oil
- 1 cup cacao or unsweetened cocoa powder (sifted // I prefer using half cocoa, half cacao for flavor)
- 2 Tbsp maple syrup*
- 1 healthy pinch sea salt (optional)
- 1/2 tsp vanilla extract (optional )
- 3 Tbsp cacao nibs
Nutrition (1 of 12 servings)
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- 1 teaspoon melted butter, or as needed
- 2 tablespoons white sugar
- 2 ounces 70% dark chocolate, broken into pieces
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 4 ⅓ tablespoons cold milk
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 large egg yolk
- 2 large egg whites
- 1 pinch cream of tartar
- 1 tablespoon white sugar, divided
Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
Place 2 egg whites in a mixing bowl add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
How To Make Dark Chocolate Shortbread Cookies
- So simple, you just start by creaming together butter and sugar.
- Follow up by adding the dry ingredients until you have a dough
- Let it sit in the fridge for 15 minutes before rolling out the dough to about 5mm thick
- Then cut out rounds, hearts, squares – whatever you like. I used these circle cookie cutters
- Bake them for around 12 minutes then let them cool and they’ll be crisp all the way through.
I recommend rolling out the dough on a cocoa dusted surface as opposed to a flour dusted surface. Flour may lighten the look of the baked cookies and may even make them patchy. Cocoa, yes, is a little messier but it’s so worth it for the best chocolate shortbread cookies.
Once they cool, dip them in some melted chocolate and sprinkle them with crushed freeze-dried raspberries.
The raspberries give an amazing sweet and tart lift to the intense chocolate.
How To Make These Dark Chocolate Coconut Truffles – Step By Step
- Over a double boiler melt the chocolate, water and coconut oil on low, stirring constantly.
- Stir in vanilla and sea salt.
- Transfer the mixture into a nonstick 8 x 8 pan.
- Refrigerate for at least 2 hours. You can leave it overnight as well, just cover it.
- Scoop 1-inch balls and roll in coconut shavings or crumbled freeze-dried berries.
- Before serving, let them sit at room temperature
5 Ingredient Dark Chocolate Matcha Cups Recipe
Matcha green tea has been around for ages now and it still is a huge trend. Not that I am complaining, I love Matcha everything!
Now the weather is colder and wintry, I have been loving making an almond milk matcha latte for an afternoon boost. It’s so warming, comforting and so good for you:
- packed full of antioxidants, including EGCg
- boosts metabolism and increases calorie burn
- naturally detoxifies the body and gives a feeling of calm and relaxation.
- rich in fibre, chlorophyll and vitamins
- helps increase energy and focus
I also like to add Matcha to recipes too. This time I used matcha to make this yummy dark chocolate cups!
For this recipe I used Matcha from Kunuka , the matcha brand I have been obsessed with recently. I love this one as not only is it super high quality, but it is also sustainably grown. This matcha is sourced from a small eco-run farm in Shizuoka!
These dark chocolate matcha cups are so easy to make! I use dairy free chocolate to make this vegan friendly, but you can use your favourite chocolate. Once made I like to store in the fridge, where I can grab when when the craving hits.
So so delicious! I really hope you enjoy!
Recipe- 5 Ingredient Dark Chocolate Matcha Cups Recipe for a delicious dessert!
- 2 cups dairy-free dark chocolate chips
- 2 tsp extra virgin coconut oil
- 1 tablespoon matcha powder
- ⅓ cup creamy cashew butter
- 1.5 tablespoons maple syrup
- 1 tsp maca (optional)
- Line mini muffin pan with liners
- Add the half of chocolate and coconut oil to a microwave safe bowl and heat 30 seconds at a time, stirring well in between
- When the chocolate mixture has melted fill each liner about ⅓ way full to set whilst making the matcha filling
- Blend together the matcha, cashew butter and maple syrup ingredients in food processor
- Roll the mixture into little balls, once the first chocolate layer has set add the matcha balls on top of the dark chocolate in each muffin tin
- Melt remaining dark chocolate the same as before and top off each matcha cup!
- Place in freezer for 30 minutes then enjoy!
- I store mine in the fridge but you can also freeze them
I hope you enjoy this recipe for Dark Chocolate Matcha Cups!
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Thank you to Matcha DNA for supporting my blog by sponsoring this post.