Gluten-Free Naturally: Chocolate Raspberry Soufflé

Thursday, October 15, 2026

Chocolate Raspberry Soufflé

Naturally Gluten-Free Desserts

Chocolate Raspberry Soufflé

Serves 4 People

INGREDIENTS

Butter & Sugar, for ramekins

6 Ozs Bittersweet Chocolate, chopped

¼ Cup Raspberry Jam

1 Large Egg Yolk, beaten

¼ Tsp Salt,

6 Large Egg Whites, room temperature

½ Cup Sugar

½ Cup Heavy Cream

¼ Cup Pistachios, unsalted, shelled

DIRECTIONS

Preheat to 375°F. Position rack in center of oven

4 6-oz Ramekins, buttered & sugared

Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5–6 minutes. Let cool slightly, and then coarsely chop.

Butter the ramekins, bottom and sides, and sprinkle with sugar, tilting to coat completely and tapping out any excess sugar. Arrange prepared ramekins on baking sheet.

Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water, careful to not let bowl touch water; stir constantly until chocolate is melted and mixture is smooth, 1–2 minutes. Remove bowl from heat and allow to cool slightly. Slowly add the beaten egg yolk and salt a little bit at a time, whisking gently.

Using a mixer, beat egg whites on medium speed until frothy, about 2 minutes. Slowly add sugar, a tablespoon at a time, and beat until medium peaks form, 6–7 minutes. With a rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 2-3 small batches. Divide batter among prepared ramekins, filling completely. Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18–20 minutes.

In a large bowl, on medium-low speed, beat cream until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.

NOTE: Always read labels carefully

CarolAnne Le Blanc