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Dark Chocolate Souffle with Smoked Salt and a Sweet Mint and Almond Pesto
Total:
1 hr
Prep:
30 min
Inactive:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
Prep:
30 min
Inactive:
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:
  • 2 teaspoons unsalted butter
  • Granulated sugar

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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