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

Name: Dark Chocolate Souffle with Smoked Salt and a Sweet Mint and Almond Pesto
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 3/4 cup roughly chopped good dark chocolate; 3 tablespoons brown sugar; 1/2 tablespoon smoked salt; 3 egg yolks; 6 egg whites; 1/2 teaspoon white vinegar; 1/4 cup almond slivers; 1/2 cup raw sugar; 3/4 cup fresh mint leaves; 2 teaspoons unsalted butter; Granulated sugar

Getting reviews...

Level: Intermediate
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

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.