Club Dualit

Dualit Product Recipe:

Chocolate soufflé with pistachio and pecan crumble created by Monica Galetti

Portions: 2 Prep time : 20 minutes Cook time: 8 minutes

Shopping List

  • 250ml Milk
  • 65g Dark Chocolate chopped
  • 55g Strong Flour
  • 60g Sugar
  • 25g Cocoa powder
  • 3 Yolks
  • 1tbsp Soft butter to grease soufflé moulds
  • 1tbsp Cocoa nibs
  • 4 Egg whites
  • 100g Caster sugar
  • Icing sugar to dust
  • 1tbsp Pistachios
  • 1tbsp Rolled Oats
  • 1tbsp Demerara sugar
  • 1tbsp Pecans
  • Vanilla Ice cream to serve


  • Roughly blitz the ingredients in the chopper bowl then place on a tray and bake for 3-4 minutes then cool
  • Boil the milk and pour over the chocolate, whisk in the dry ingredients.
  • Return to the boil and using the Dualit Hand mixer beat in the yolks using the flat beaters until the mixture is thick
  • Set aside covered with Clingfilm to cool
  • Grease the large soufflé moulds with the butter and sprinkle with the cocoa nibs
  • Coat, then tap gently to remove any excess nibs - keep refrigerated
  • Pre heat oven to 180 degrees celsius
  • Whisk the egg whites until stiff then gently add the sugar whilst whisking
  • Place a table spoon of the soufflé base in a large bowl and whisk to smooth, fold in the egg whites gently
  • Place in the moulds and tap the base to remove any air bubbles then smooth the tops off with a spatula before placing in the oven
  • Large Soufflés will take about 8 minutes
  • Place some of the crumble on top and return to oven for last 2minutes
  • Remove from the oven and serve immediately with your ice cream drop in the middle

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