Let's make a souffle: dissolve the agar-agar in milk, put it on the fire, wait until it boils and keeps it for about 1 minute. Wait until it cools down to 60-70 ° C - you can measure it with a thermometer for baby food or culinary. Then whisk egg whites with a pinch of salt to firm peaks. While stirring, add stevia and citric acid and whisk for some more minutes. Now lightly pour it in the agar-milk mixture and don't forget to shake the soufflé all the time.
When the mix is ready, pour it into the moulds, put them in the fridge and wait until they harden.
Take out the souffle, cut off the edges on all sides to reduce the volume.
Mix cocoa butter, cocoa, honey or another sweetener to your taste. Now fill the bottom of the mould with half of the liquid chocolate glaze. Put in the freezer for 10 minutes.
Take them out of the fridge, on top of the chocolate lay the souffle out and pour it again with chocolate until the forms are filled up.
Put it back in the freezer for 20 minutes. Get them out and eat! Bon appetit! It's better to keep them in the refrigerator. Otherwise, the property of coconut oil will melt them, while the freezer will turn the souffle into ice cream, so the fridge is an answer!