*This one was made with sugar, but I changed it to be made with honey. It has some dairy in it.
Nonstick cooking spray
Stevia (if desired)
4 oz unsweet chocolate, chopped
3.5-4 T honey
4 tsp unsalted butter
1/2 cup whipping cream
4 egg whites
1. Preheat oven to 400. Coat insides of 4 ramekins with nonstick spray. Then sprinkle stevia, if desired. Set 4 ramekins on baking sheet and set aside.
2.In a small microwave safe dish, combine the chocolate, butter and cream. Micro-cook on 100% power for 1.5-2 minutes or until smooth, stirring twice. Divide in half. Stir in honey. Cover and cool to room temperature.
3. In a medium mixing bowl, beat egg whites on medium speed beating until soft peaks form.
4. Gently fold half of the cooled chocolate mixture into the baten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12-15 min. or until a knife inserted near the center comes out clean. Serve immediately. When serving, use a spoon or knife to split open the centers of the souffles; pour in remaining chocolate mixture.
[from Raegan]
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