Chocolate Pistachio Soufflé

Prep Time: 33 minutes Cook Time: 17 minutes Total Time: 50 minutes Yield: four 6 ounce soufflés

This is not quite a Dubai chocolate soufflé, since it’s missing the tahini, kataifi, and pistachio cream. However, the sweetness of the chocolate still combines nicely with the nuttiness of the pistachio and the richness of the molasses to create a decadent dessert that begs to be shared.

Ingredients

Soufflé Batter

  • ½ cup (50g) of whole, unsalted pistachios (¼ for the batter, the rest will be used for topping)
  • 4 TBSP (56g) of unsalted butter, cut into 1 TBSP sized slices
  • 4 oz (113g) of Tollhouse Semisweet chocolate chips or chopped baker’s chocolate.*
  • 3 large eggs, separated
  • 1 tsp of pure vanilla extract
  • ⅛ tsp of salt
  • ⅛ tsp of cream of tartar
  • 3 TBSP (38g) of molasses, plus ¼ tsp (1.5g) of molasses, divided*

Prepping The Ramekins

  • 1 Tablespoon (14g) of unsalted butter, softened (you’ll want it soft enough to spread)
  • 4 teaspoons (16g) of white, granulated sugar

Substitutions

  • If you use a different brand of chocolate chips, be sure to use one without emulsifiers or it won’t melt properly.*
  • You can substitute 3 tbsp of molasses for 3 tbsp of dark brown sugar.*

Equipment

  • A hand mixer or stand mixer
  • One large mixing bowl
  • One large microwavable bowl or a double boiler
  • 4 - six ounce oven safe, straight sided ramekins
  • A baking sheet
  • A blender or food processor 

Instructions

Preparing to cook:

  • Clean and wipe out the large mixing bowl so there is no residue on the bowl.
  • Chop the pistachios in a blender or food processor until they are powdery with intermittent chunks
  • Separate the eggs and egg whites into separate bowls. If you don’t have an egg separator, you can gently lift the yolks out of the whites using a spoon. Or you can transfer the yolk from one half of the egg shell to the other until the white has separated into a bowl below.

For the batter: 

  • Put the 4 TBSP of butter and the chocolate together in a double boiler or in a large microwavable bowl to melt. If you use a microwave, heat in 20 second increments, to avoid burning, stirring in between. Stir until completely melted and combined. 
  • Cool for 3-5 minutes until the chocolate is still warm, melted, and glossy but not so hot that it will cook the egg yolks. 
  • Whisk together the egg yolks, vanilla extract, ¼ tsp of molasses, and salt into the chocolate mixture. Set aside.
  • Using a mixer with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. 
  • With the mixer running on high speed, slowly drip in the molasses, pausing occasionally to scrape the molasses down the sides of the bowl with a spatula. 
  • After all 3 TBSP of molasses have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.

 

  • Slowly and gently fold the egg whites into the chocolate mixture ⅓ at a time combining thoroughly before adding more. On the second fold, add ⅛ cup of chopped pistachios. One the 3rd fold, add in an additional ⅛ cup of chopped pistachios. Reserve the remaining chopped pistachios for topping.
  • Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins.
  • Adjust the oven rack to the lower third position and preheat to 400°F (204°C).

Prepare the ramekins: 

  • Brush the ramekins with a generous coating of the softened butter. 
  • Sprinkle with granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. 
  • Place the ramekins on a baking sheet.
  • Spoon the batter evenly into the ramekins. 
  • Smooth down the surface with a spatula or spoon. 
  • Run a knife around the rim at the top, creating a gap between the batter and the rim of the ramekin.

Bake: 

  • Place the baking sheet with ramekins on top in the oven. 
  • Immediately reduce oven temperature to 375°F (191°C). 
  • Bake for 17 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
  • Remove from the oven and sprinkle with reserved pistachio dust. Serve immediately. 

Notes

Recipe adapted from SallysBakingAddiction.com

Find it online: https://sallysbakingaddiction.com/chocolate-souffle/