i was searching for st patrick's day treats when this recipe called out. it combines two of my roommate's favorite things: whiskey and chocolate. one should not skimp on either.
chocolate whiskey souffle tarts
adapted from a recipe at epicurious
crust
1 1/2 cups all purpose flour
3/4 cup chilled unsalted butter, cut into small pieces
3/4 cup powdered sugar
1/2 teaspoon salt
filling
10 ounces chocolate, chopped
1/4 cup irish whiskey
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons instant coffee crystals
pinch of salt
4 large eggs, separated
1/2 cup sugar
make the crust!
preheat the oven to 350f.
place your dry ingredients in a large bowl and cut in the butter. and just keep cutting, working the butter in until it comes together. (this may be easier with a food processor. i just don't like using them.)once your dough starts to form, divide it into your pans. if your dough is more like crumbs and less like dough, fear not simply press it into the tins and call it good. it looks less than dough like but will be amazing. promise.
the original recipe called for 8 tart tins (4 1/2 inch). i wanted smaller tarts so simply used muffin tins (use the liners if you'd like a nice edge but not necessary). it makes 12-18 small tarts (depending on how much dough and filling you eat along the way).
bake for 13-18 minutes (depending on tin size). check in on them. if they're starting to puff out of control, stab the bottoms with a fork a few times. take them out when they start to turn gold.
set a third cup of your chopped chocolate aside (or in my case, more like a little over a half of a cup. this turns into little bursts of melted chocolate later. be generous.) melt the remaining chocolate in a double boiler, stirring until smooth. remove from heat and stir in whiskey, vanilla, and coffee (i used about a half cup of cold espresso. left over from my morning dash). stir in the salt and egg yolks.
in the bowl of your mixer, beat the egg whites until soft peaks form.gradually add sugar. keep on mixing until the peaks are stiff. gently fold half of the egg whites into your chocolate. add the chopped chocolate. and then fold in the remaining egg whites.
if you are using muffin tins, remove the crusts from the tins and place them on a baking sheet.
fill up your tart crusts. i mounded them (because my crust to filling ratio was slightly off).
place the baking sheet (or your individual tart tins) in the freezer for three hours. or for up to one week (cover them before leaving for an extended period of time).
preheat your oven to 375f.
remove your tin sides (or liners) and arrange on a baking sheet. bake until the tops are puffy and just starting to crack. about 13 minutes (or closer to 20 for larger tarts).
if you serve these warm, you will have a sinfully delectable experience of a melt in your mouth souffle carried in an amazing cookie like crust.
-i used dark chocolate. bittersweet was originally called for.
-these tarts are intensely rich. i recommend serving with cream of some sort.
-cupcake size was the perfect amount for a single serving. a 4 1/2 tart would need to be eaten in installments or shared.
