Chocolate Souffle with coconut whipped cream
This is a rich vegan chocolate souffle which is also super easy to make! It freezes well, so you can make it ahead of time and just heat it in the microwave for a minute or 2 before serving.
You can replace the whipped coconut cream with soy or rice whipped cream. Instead of whipped cream you can also use soy or almond creamer. The recipe makes enough for 4 to 6 ramekins – depending from the size of your ramekins.
for the chocolate souffle
1/4 cup vegan margarine, softened
1/2 cup flour
3/4 cup almond milk
75 grams dark chocolate
1 TS cocoa powder
3/4 cup soft silken tofu
5 tablespoons sugar
vegan margarine and powder sugar to grease and dust the ramekins
for the whipped coconut cream
1 can coconut milk
3 tablespoons powder sugar
1/2 ts vanilla extract
Preheat oven to 200C. Grease the ramekins with margarine and dust with powder sugar. Be sure that sides and base are completely coated.
Cut the margarine into small pieces and mix it with the flour. Form into a ball and cut in small pieces. Blend the soft silken tofu with the sugar until creamy. Chop the chocolate in small pieces. Bring the milk and chocolate to a boil. Stir in slowly the small pieces of the flour-margarine mixture. Remove from the heat and stir in the tofu mixture. Mix well. Spoon the mixture into the ramekins, place in a pan with hot water (below the ramekins) and bake for 20-30 minutes. Remove from the oven, top with coconut whipped cream, sift with confectioner’ sugar and cocoa powder and serve while hot.
To make the whipped coconut cream chill the can of coconut milk in the fridge overnight. Spoon the coconut cream from the top of the can and discard the water. Add the powder sugar and vanilla extract and whip with an electric hand mixer until the cream is thick and fluffy.