Chocolate-covered mint soufflé is a great vegetarian treat. It will appeal to all adherents of a healthy lifestyle.
It is necessary
- Coconut oil - 4 tablespoons (2 tablespoons in soufflé, 2 tablespoons in chocolate icing)
- Cocoa powder - 1/3 cup (soufflé)
- Honey or agave syrup - 5 tablespoons (souffle)
- Salt - 6 g (3 g in soufflé, 3 g in chocolate icing)
- Cinnamon - 1/2 tsp (souffle)
- Coconut flakes - 1/3 cup (chocolate icing)
- Cashews or macadamia nuts - 1/3 cup (chocolate icing)
- Peppermint (oil) - 1 tsp (chocolate glaze)
Instructions
Step 1
First you need to mix all the ingredients for the soufflé.
To do this, they must be placed in a powerful blender in the order in which they are indicated in the ingredients.
Grind until smooth, periodically stopping the blender and scraping the mass on the walls with a spoon.
Depending on the power of the blender, you may end up with different weights. A powerful blender will grind everything to a delicate consistency, such as mashed potatoes, and a weaker one will leave small pieces of coconut.
Step 2
Prepare a baking sheet lined with parchment paper.
Put the souffle mass on it, one spoon at a time. Choose the size you want. You can safely include imagination. Just remember that the height of the soufflé should not be more than 5-7 mm.
Then put the prepared filling in the refrigerator. For about 1 hour. Before
Step 3
Next, you need to prepare the chocolate mass.
You can also use a blender or whisk to do this. Combine all ingredients in the order indicated in the ingredients and mix well.
The mass must be viscous and plastic. Not too thick or runny.
That is why it is important to use high-quality cocoa powder that does not contain anything other than the cocoa powder itself. No vanilla flavors.
Step 4
Now you need to get the filling out of the refrigerator and dip each future cake into the chocolate mass. you can hold the cake in your hands or use a special stand and pour the chocolate on top. The chocolate should begin to solidify immediately.
If you want to put off a treat for later, you can put it back in the refrigerator and take it out before serving it directly. Or you can serve it right to the table.
