At Ross Chocolates, we love to think about new chocolate recipes and flavours. We want to ensure our treats satisfy our customers’ desires while maintaining the high-quality chocolate experience we have worked so hard to develop. We want to be sure the heart of...
Ross Chocolates is a Canadian owned company operated in Port Coquitlam, British Columbia. Recently, Ross was recognized and endorsed by Made In CA, an online organization that promotes Canadian companies that show pivotal growth, innovation, management style, and have...
A study recently published by UBC Researchers shows that eating Ross Sugar Free Dark Chocolate results in lower blood glucose levels than regular dark chocolate in adults with diabetes – this is in line with our expectations since Ross Chocolate is completely sugar...
The Center for Disease Control periodically produces reports about the status of Type 1 and Type 2 Diabetes in the USA. This blog summarizes the main information contained within the CDC report. Read the full report Prevalence of Pre-Diabetes (Adults) Diabetes has one...
In December 2020, Ross Chocolates reported on a study being conducted by the University of British Columbia’s Department of Food, Nutrition and Health, Dietetics. The study is examining the impact that Ross’ Sugar-Free Dark Chocolate and sugar-sweetened 70% cocoa dark...
Editor of Confectionery Production magazine, Neill Barston, speaks exclusively to Phil Hemmings, sales manager at Ross Chocolates, on its no added sugar range of chocolate designed for diabetics, which is seeing a rise in popularity amid wider healthy confectionery...
Choose the liquor you like best with dark chocolate for these luscious chocolate souffles, but be sure it is sugar-free to keep the carbs, and your blood sugars, low. Ross Dark Chocolate also in the flavor of your choice (plain, with sea salt, or with hazelnut) makes this rich dessert a treat that can be enjoyed with others or alone. Make it with water for a alcohol-free indulgence.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Servings: 2
Calories: 456kcal
Equipment
Two 10-ounce ramekins
saucepan
Whisk
Beaters
Spatula
Ingredients
Granulated Swerve Sweetener and butter for ramekins
1/2cupheavy cream
2tbspConfectioner’s Swerve Sweetener
1/8tspxanthan gum
2ouncesRoss Dark Chocolate
2tbspwhiskey,or dark rum, or sugar-free Kahlua (can also use water if you prefer)
2eggs room temperatureseparated
2tbspgranulated Swerve Sweetener
1/8tspcream of tartar
Pinchsalt
Instructions
Prepare all the ingredients.
Preheat oven to 375°F and grease two 10-ounce ramekins with butter.
Dust each with a little bit of granulated Swerve. (You can also make 4 smaller soufflés as these are really rich. Use smaller ramekins 4 to 6 ounces, and watch them carefully because the baking time will be shorter).
In a medium saucepan, whisk together the cream and confectioner's Swerve. Heat over medium and bring to just a boil. Remove from heat and sprinkle with xanthan gum, whisking quickly to combine.
Add chopped chocolate and let sit for a few minutes to melt. Whisk until smooth.
Let cool for a few minutes and whisk in egg yolks and alcohol (or water) and salt.
Beat egg whites and cream of tartar until frothy. Add granular Swerve and beat until whites are thick and glossy and stand up in stiff peaks.
Add about 1/3 of the egg whites to the chocolate and fold in to lighten, Then carefully fold chocolate mixture back into remaining egg whites until just combined.
Divide among prepared ramekins and bake 12 to 14 minutes.
Remove from oven, sprinkle with swerve or dollop with lightly sweetened whipped cream. Serve immediately.