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Vegan Recipes Cacao-Shamaness Vegan White Chocolate Soufflé

Vegan White Chocolate Soufflé

A classic vegan souffle with vegan white chocolate. An improved recipe. French meringue made from "Fabbri" potato protein (Vegan Base)
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Baked, Dessert, Sweets
Cuisine French
Servings 4 Servings
Calories 578 kcal

Equipment

  • Mixer
  • Scale
  • Mixing bowl
  • Spatula
  • Butter brush
  • Ramekins, I used 9 cm diameter/ 4cm high

Ingredients
  

Vegan French Meringue From Potato Protein

  • 20 Grams Vegan Base Powder by Fabbri
  • 120 Grams Water
  • ¼ Tsp Xantham gum
  • 80 Grams White sugar

Vegan White Chocolate Mix

  • 80 Gram Vegan white chocolate
  • 50 Gram Vegan butter
  • ½ Tsp Vanilla paste
  • 35 Gram Flour
  • 1 Tsp Pea protein powder I used "Now" brand you can get in Iherb
  • 2.5 Tsp Egg replacer mixed with 2 Tbsp. soy milk

Egg Replacer Recipe (about 45 "eggs")

    Mix everything well and keep it in a sealed container. Use it for a recipe as an egg yolk substitute.

    • 90 Gram Tapioca flour
    • 32 Gram Potato starch
    • 45 Gram Baking powder
    • 5 Gram Xantham gum

    A Guide To Using An Egg Yolk Replacer

    • 1.5 Tsp Egg replacer + 3 tablespoons water For cakes
    • 1.5 Tsp Egg replacer + 1 tablespoon water For cookies

    Instructions
     

    • Mix Fabbri's potato protein powder with water and let it hydrate for about 20 minutes in the fridge.
    • Brush ramekins with cold vegan butter from the bottom of the dish to the top using a brush. Do this 3 times and place in the fridge after each time to stabilize the brushed butter.
    • For the third time, add sugar to the greased ramekin and roll it so that the entire side of the dish has a layer of butter and sugar.
    • Preheat oven to 195 ° C degrees.
    • Melt the chocolate and butter in the Bain Marie. Add the vanilla puree. A Bain Marie is a bowl over a pot with simmering water and steam. Stir until the chocolate and butter are melted and combined. Set aside.
    • In a small dish, mix well the vegan egg replacer powder, with a teaspoon of the pea protein powder, and the soy milk, so that there are no lumps. When completely smooth, add to the melted chocolate and mix.
    • Add the flour to the chocolate and mix well.

    Vegan French Meringue From Potato Protein

    • Transfer the potato protein mixture to a mixer and add a quarter teaspoon of xanthan gum. Start whipping on medium-high speed for about 5 minutes until a firm foam is obtained.
    • Gradually add the sugar in 3 beats and continue to whisk for another 7 minutes or so until you get a stable meringue where all the sugar has dissolved in the meringue and you have stiff peaks.
    • Folding: Take about a third of the amount of meringue and mix with the chocolate mixture.
    • Once again take a third of the amount of meringue and fold gently into the chocolate so that the batter remains airy.
    • Fold the last third of the meringue into the chocolate again gently until no white meringue remains.
    • Pour the batter into the ramekin, and with the help of a finger clean the edges.
    • Bake in a preheated oven for 15-20 minutes until the souffle has risen.
    • Serve with vegan whipped cream or ice cream, fruit jam, or ganache. Enjoy!
    Keyword Eggless Soufflé, Fabbri Vegan Base, Potato Protein, Vegan Soufflé