Here on The Bootleg Cook I’m constantly looking for ways to make flavorful meals with a health conscious flair. My dessert recipes are no exception. Today, I’ll be sharing an easy and low calorie way to make one of my favorite desserts: a decadent chocolate souffle. Don’t be scared! I know souffles have a reputation for being a ridiculously difficult dessert to make, but once you have the egg white beating and folding under control, they’re really not that hard to make at all!
I’m a big fan of using fruit instead of sugar–pureed apples for cookies, pears for muffins, raspberry juice for brownies, and in this case, bananas for souffles! If you’re not a banana fan, you might want to pass on this one, but I love bananas…and chocolate…holy grail if I have a chocolate covered banana. In this souffle, the bananas provide a naturally sweet taste and serves to hold the souffle together without making it too dense. To give my souffle an extra dark kick, I added a packet of instant coffee.
You can find the full recipe after the jump.
- two ripe bananas (extra points if they’re getting brown and gross looking)
- some unsweetened cocoa powder
- a packet of instant coffee mix
- vanilla extract
- Truvia/Splenda or some other type of granulated sugar alternative
- margarine for greasing your ramekins
- three small egg whites (all the eggs in China are teeny) or two normal sized egg whites
So if you haven’t noticed by now…I’m not always great with measuring out all my ingredients. Sometimes I am when I’m trying to make a certain calorie cutoff, but with baking, it’s really more of a “how do I feel right now” kind of thing…you feel me? So, move slowly and add small amounts of what you think is right. Smell it, or taste it pre-egg white (no salmonella for you!), and add more if you need to. Channel your inner Christine Ha, Masterchef USA Season 3 winner. Everyone’s tastes are different, so by adjusting as you go, you have to best chance of creating something scrumptious that’s designed perfectly for you!
Pull out four ramekins and grease them with either some low calorie cooking spray or margarine. Take a bit of Truvia/Spender and turn it into a fine powered sugar with some type of blender of food processor, in my case a domestic brand bootleg version of the Magic Bullet. Dust your powdered sugar over the ramekins, making sure to cover everything from the base to the sides. By dusting your ramekins, you’ll ensure that your souffle will rise easily.
Mash up your bananas and loosely sift your unsweetened cocoa powder, instant coffee mix (you may have to run this through your bootleg blender, too), cinnamon, nutmeg and cornstarch over it. Mix everything together until it looks/smells so delicious that you have trouble thinking straight. At this point, make the situation worse by adding in some vanilla extract. Prevent yourself from eating your souffle mixture batter.