No doubt about it, soufflés get a bad rap. They are generally regarded as fussy, temperamental and prone to failure, and home cooks avoid them like the plague. Most people wouldn’t dream of
making them for, say, an intimate dinner party for eight. In my mind, though, they are the ultimate dinner party dessert, for the following reasons:
ͻThey can made up a day in advance (up to the point of baking).
ͻThey are very easy to prepare.
ͻThey are served in their own ramekins, so no slicing or spooning out is required.
ͻTheir presentation is dramatic, and is bound to elicit lots of ‘wows’.
ͻAlmost everyone loves them.
Since dark chocolate and pistachio is a favorite flavor combo of mine, I opted to make a warm chocolate soufflé served with a pistachio custard sauce. The cold sauce is served alongside the
soufflé, and poured into its center at serving. The key to a successful soufflé is serving it straight out of the oven – dawdling to admiring your work is not recommended. Once served, the rich, warm center of the soufflé melds with the cold, fragrant sauce, creating an unforgettable texture and flavor. Make sure to use a high-quality chocolate here, as there’s quite a bit of it in this recipe.