Chocolate Soufflé with Mint & Raspberries

Choooooocolate Soufflééééé….. it just sounds so fancy. And just saying a French word or learning how to pronounce a French word feels fancy. However, a chocolate soufflé is so simple. It is reminiscent of a brownie, yet more fluffy. It is the best option for gluten-free personas. So decadent, and fancy, yet simple, because it is made with basically two ingredients! TWO! You can whip it up real quick, and impress anyone that walks through your front door. I mean the average dinner guest gets impressed when you make brownies out of a box, imagine your guests faces when you bring out the…. wait for it….chocolate soufflés!

Eggs + Chocolate = a wonderful chocolatey cloud of decadence. Dense, yet not too heavy. If you are scared of eggs, well don’t worry, its called Chocolate Soufflé and not Egg Souffle for a reason!

Did you know that eggs do magical things when separated and whipped?

Here it is…

Split 4 Eggs into Whites and Yolks

Whip the 4 Egg Whites into peaks with a mixer for several minutes. The bowl will soon be filled with a giant white cloud puff. Add 1/4 cup of Sugar.

Take 1 Cup of Chocolate Chips and melt on the stove. Add 3 Egg Yolks into Chocolate mixture. Here is where you can get creative. I decided to add some mint leaves from my garden.

Now add the Egg White Mixture into the Chocolate Mixture.

Souffles are meant to be in soufflé dishes of course. However, if you don’t have any, just use a muffin pan. Make sure to use butter to line the dishes they are baked in.

Bake on 325 degrees for 30 minutes.

And thats it! Basically eggs mixed with chocolate and a dash of sugar.

Top it with fresh fruit, sprig of mint, and a sprinkle of confectioner sugar if you like.

I also suggest to add a scoop of vanilla ice-cream. Best served while still warm out of the oven.