Pistachio and Chocolate Soufflé #SundaySupper

It is Valentine’s Day at Sunday Supper and we are sharing some amazing ideas for dishes to prepare. My husband and I don’t give each other gifts or cards on Valentine’s day and I am happy with that. But I do like to have a special meal with him to celebrate. But going out not only costs so much more but I hate having to deal with the crowds. So we either don’t go out to eat and instead cook a special meal together or we choose to go out on a different day. So today we wanted to share some extra special dishes that you can make to celebrate with the ones you love.

For success with a souffle here are a few tips. Make sure your egg whites have come to room temperature before you beat them, when you fold in your egg whites to your batter make sure you are folding them in, not mixing. It is okay if you see streaks of white in your batter the important thing is you doing mix out all the air from the egg whites. And lastly do not over fill your ramekin. If the ramekin is too full, the batter will spill over as it rises; underfill and the soufflé will not rise the way it is meant to. There should be about a 1/2 inch below the rim. Also do yourself a favour and don’t try and do a big photo shoot with your finished product like I did. Souffles deflate very quickly and by the time you finish photographing your souffle they will be deflated like mine ended up. But then again these tasted so good I didn’t mind.

Pistachio and Chocolate Soufflé

butter, for greasing
1/2 tsp vanilla extract
100ml (1/3 c. + 2 tsp) double cream
50ml (2 Tbsp + 2 tsp) milk
1 egg yolk
30g (2 Tbsp + 1 tsp) sugar
½ Tbsp cornflour
15g (1/2 oz) milk chocolate, melted
½ Tbsp cocoa powder
2 egg whites, at room temperature
2 Tbsp sugar
30g (1 oz) pistachios, finely chopped
icing sugar, to dust
Recipe adapted from BBC Food


Preheat the oven to 220 C (425 F).
Grease the two glass ramekins and set aside. Whisk the egg yolks and sugar together in a bowl until pale and fluffy.

Heat the vanilla, cream and milk in a pan until boiling. Whisk the egg yoke mixture into the hot cream mixture. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened. Remove from heat and stir in the melted chocolate and cocoa.

In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Beat in the remaining 2 tablespoons of sugar in four additions, until stiff, glossy peaks form.

Gently fold the egg whites in with the custard. Fold in half of the chopped pistachios.

Spoon the mixture into the 2 ramekins, leaving 1/2 inch below the rim and then place the ramekins onto a baking tray. Again if you have more batter do not try to overfill the dish.

Bake in your pre-heated oven for 10-12 minutes, or until well risen and golden-brown. Before serving, dust them with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates.

 
Don’t forget to check out the wonderful menu from the rest of the SundaySupper crew.
#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

#SundaySupper Valentine’s Day Sweet Eats:

#SundaySupper Valentine’s Day Drinks:

#SundaySupper Valentine’s Day Tablescape: A Romantic Table For Two Please from An Appealing Plan

Pistachio and Chocolate Soufflé
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • butter, for greasing
  • ½ tsp vanilla extract
  • 100ml (1/3 c. + 2 tsp) double cream
  • 50ml (2 Tbsp + 2 tsp) milk
  • 1 egg yolk
  • 30g (2 Tbsp + 1 tsp) sugar
  • ½ Tbsp cornflour
  • 15g (1/2 oz) milk chocolate, melted
  • ½ Tbsp cocoa powder
  • 2 egg whites
  • 2 Tbsp sugar
  • 30g (1 oz) pistachios, finely chopped
  • icing sugar, to dust
Instructions
  1. Preheat the oven to 220 C (425 F).
  2. Grease the two glass ramekins and set aside. Whisk the egg yolks and sugar together in a bowl until pale and fluffy.
  3. Heat the vanilla, cream and milk in a pan until boiling. Whisk the egg yoke mixture into the hot cream mixture. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened.
  4. Remove from heat and stir in the melted chocolate and cocoa.
  5. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Beat in the remaining 2 tablespoons of sugar in four additions, until stiff, glossy peaks form.
  6. Gently fold the egg whites in with the custard. Fold in half of the chopped pistachios.
  7. Spoon the mixture into the 2 ramekins, leaving ½ inch below the rim and then place the ramekins onto a baking tray. Again if you have more batter do not try to overfill the dish. If the ramekin is too full, the batter will spill over as it rises; underfill and the soufflé will not rise sufficiently. Bake in your pre-heated oven for 10-12 minutes, or until well risen and golden-brown.
  8. Before serving, dust them with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates.

34 thoughts on “Pistachio and Chocolate Soufflé #SundaySupper

  1. Soufflés are tricky little things to photograph but so delicious to eat! And yours came out beautifully. I am sure your husband didn’t care that they sunk a little by the end. Life of the food blogger spouse. Mine has gotten used to it. 🙂 And I completely agree with the crowded restaurants on Valentines’ Day. A wonderful meal at home is much better!

  2. Oh, dine in is always a great idea – healthy and still keeping it romantic and lovely. 🙂 Love the combo of pistachio and chocolate. I’ve always thought that souffle is a hard thing to make, but you make it pretty clear. I can’t wait to have it on V-Day.

  3. Taste is always more important than looks. Believe me – I’ve had some hideous things come out of my kitchen that (thankfully) tasted fantastic. These souffles look marvelous. I’ve always been to intimidated to try them but with this delicious recipe, your tips and photos, I think I might muster up the nerve.

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