Dark Chocolate Souffle with Smoked Salt and a Sweet Mint and Almond Pesto

TOTAL TIME: 1 hr
Prep: 30 min
Inactive Prep: 10 min
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

CHOCOLATE:
  • 3/4 cup roughly chopped good dark chocolate
  • 3 tablespoons brown sugar
  • 1/2 tablespoon smoked salt
  • 3 egg yolks
    MERINGUE:
    • 6 egg whites
    • 1/2 teaspoon white vinegar
      SWEET MINT AND ALMOND PESTO:
      • 1/4 cup almond slivers
      • 1/2 cup raw sugar
      • 3/4 cup fresh mint leaves
        FOR RAMEKINS:
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        Directions

        For the chocolate: Melt the dark chocolate in a double boiler over medium-low heat. Once melted, set aside to cool for 10 minutes. In a medium bowl, add the egg yolks, brown sugar, smoked salt and mix. Slowly fold the chocolate in the yolks, being careful not to cook the yolks.

        For the meringue: In a bowl, add the egg whites and white vinegar and whip until stiff peaks form.

        For the pesto: Toast the almonds in a small frying pan on medium-heat heat; shake until golden. Set aside into a bowl. Heat a small saucepan over medium heat and add 1/2 cup water and the raw sugar. Bring to a simmer for 5 minutes, and then remove from the heat and let cool completely. In a food processor, pulse the fresh mint and toasted almond slivers until granular. Stream in 1/4 cup of simple syrup.

        Preheat the oven to 375 degrees F.

        For the souffle: Delicately fold the meringues into the chocolate 10 to 15 times, being careful not to deflate them. It should look spotty and streaked. Grease 4 ramekins with the butter, dust with granulated sugar and tap away any excess. Fill the ramekins with the souffle mixture, leaving 1/4-inch at the top. Place the ramekins on a baking tray and bake for exactly 16 minutes.

        Decorate a plate with a spoonful of sweet mint and almond pesto and place a souffle on the plate.

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