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

  • February 10, 2013 at 7:13 am
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    Love pistachio and these look delectable. Baking it into a souffle is so creative !!

    Reply
  • February 10, 2013 at 7:40 am
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    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!

    Reply
  • February 10, 2013 at 9:32 am
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    Good reminder, Laura about keeping egg whites at room temperature. Your soufflé does look and sound awesome! Thank you for sharing your recipe =)

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  • February 10, 2013 at 12:59 pm
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    I have pistachios at home and all the other ingredients too. Kind of thinking of making this tonight. I ll let you know how it was, if I get the time to make it. Cheers!

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    • February 10, 2013 at 2:18 pm
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      Oh I can’t wait to hear how it turns out.

      Reply
  • February 10, 2013 at 1:06 pm
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    This would be a great dessert to make for my husband. He loves pistachios.

    Reply
  • February 10, 2013 at 2:15 pm
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    Your souffles are so, so pretty! And I’m in love with the chocolate-pistachio combination – I am SO craving it now. Gorgeous!

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  • February 10, 2013 at 5:47 pm
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    What an amazing flavor combination for a souffle! Perfect for your Valentine!

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  • February 10, 2013 at 6:02 pm
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    I just want to eat these right now! I’ve never attempted a souffle before but this might make the perfect Valentine’s desert.

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  • February 10, 2013 at 8:13 pm
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    I love pistachio! I’m so glad you included how-to photos; I’ve always been too scared to make a souffle, but you may have given me the confidence I need to try one!

    Reply
  • February 10, 2013 at 10:30 pm
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    Great tips for a perfect souffle, and a fabulous combination of ingredients! Pinning this to make asap!

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  • February 10, 2013 at 11:29 pm
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    You had my attention at pistachio and chocolate. Holly cow. I want this!

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  • February 10, 2013 at 11:49 pm
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    Glad you went with the souffles! Love pistachios.

    Reply
  • February 11, 2013 at 4:41 am
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    Milk chocolate and pistachio sounds so wonderful!

    Reply
  • February 11, 2013 at 1:40 pm
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    I don’t like pistachios, but love souffle! Peanuts or hazelnuts on the other hand…

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  • February 12, 2013 at 4:59 pm
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    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.

    Reply
  • February 12, 2013 at 6:24 pm
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    I love Souffles but never tried making them at home! Yours looks delicious and I love the pistachio in there!! Perfect VDay dessert 🙂

    Reply
  • February 13, 2013 at 4:26 pm
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    I’m so glad you went with these souffles! They look so good – and thanks so much for the souffle tips. Lovely photos!!

    Reply
  • February 14, 2013 at 3:24 pm
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    oh wow! these look fantastic! totally agree with you re: V-day. we stay in too, esp now since we have kids. and thank you for the tips on making a souffle. . it’s on my bucket list so needed some tips!

    Reply
  • February 15, 2013 at 6:36 pm
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    What a gorgeous souffle! I have never made one myself…yours looks impressive!

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  • February 15, 2013 at 11:25 pm
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    I love pistachios!! These are gorgeous!!

    Reply
  • February 16, 2013 at 4:16 am
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    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.

    Reply
    • February 16, 2013 at 3:55 pm
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      Oh I have had some dishes turn out almost unappetizing looking and yet they have tasted amazing. I just normally skip blogging about those ones. 🙂

      Reply
  • February 16, 2013 at 5:04 pm
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    Beautiful!!! I have yet to try making souffle and these look fantastic!

    Reply

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