Delicious Vegan Chocolate Soufflé for Breakfast

Start by chilling the **aquafaba** and straining it through a sieve into a large bowl. This process helps remove any chickpea residues, ensuring a smooth mixture.

Next, add a *pinch of xanthan gum* to the aquafaba and whip it with a mixer for at least **10 minutes** until it reaches *stiff peaks*. This is crucial for getting the right texture in your soufflé.

Once you have achieved the peaks, gradually incorporate the **allulose** and *vanilla extract*, continuing to whip the mixture for a couple more minutes until you get a *stable, thick, white consistency*.

Simultaneously, melt the **chocolate** (using vegan chocolate works best) and once melted, gently fold it into the whipped aquafaba. Be careful, as the mixture may deflate slightly during this process.

Transfer the mixture into *individual serving bowls* or ramekins. Now it’s time to refrigerate them — allow the soufflés to chill in the fridge for about **3 hours**, or overnight for the best results.

On the morning of serving, take **100 grams of frozen cherries** and place them in a saucepan. Add *15 grams of topinambur syrup* and *3 grams of cornstarch* to the pan.

Mix well and cook on **low heat** until the sauce thickens; if it seems too dry, you can add *5-10 grams of water*. Once thickened, let it cool slightly before serving.

Finally, pour the **cherry sauce** over your chocolate soufflé and get ready to indulge in a *luxurious breakfast treat*! This delightful dish is sure to impress — enjoy every bite!