1½ dark chocolate bars, 75 percent or higher (5¼ ounces)
1 teaspoon vanilla extract
3 teaspoons orange zest
5 tablespoons grass-fed butter or coconut oil
3 tablespoons Paleo flour
1 tablespoon arrowroot starch
1 cup goat milk or coconut milk
2 egg yolks
4 egg whites
¼ cup coconut sugar
4 drops lemon juice
Grass-fed butter or coconut oil, for greasing ramekins
Equal parts arrowroot flour and coconut sugar as powdered sugar substitute, for topping
Melted white chocolate, for topping
DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit.
Lightly grease 4–6 8-ounce ramekins with butter, stroking butter upward. This will help direct the soufflé upward as it bakes.
Coat with sugar and set aside.
In a double boiler, over low heat, melt chocolate bar, orange zest and vanilla extract.
In a small saucepan, melt butter.
Add flours and whisk to create a roux, about 60 seconds.
Add milk and continue whisking until mixture resembles a thick sauce.
Add the chocolate mixture to the roux and mix thoroughly.
Once the roux is no longer visible, add in the egg yolks. Let sit on heat while you move onto the next step.
In a medium bowl, beat the 4 egg whites and 4 drops of lemon juice. Beat until bubbles become small-celled, not quite a meringue.
Add the sugar in fourths, continuing to beat the eggs. The final product should reveal foamy peaks.
In a large bowl, mix chocolate mixture and a third of the egg whites. Once the whites are no longer visible, carefully fold in remaining egg whites. Be careful not to deflate the mixture by over mixing.
Pour soufflé batter into ramekins until about 1 centimeter from the top.
With your thumb, wipe the edges to remove excess sugar and batter.
Bake soufflés for 20–25 minutes without opening the oven to ensure the soufflé rises properly.
Sprinkle with equal parts arrowroot flour and coconut sugar.
Drizzle the melted white chocolate over the top if desired.
