Chocolate Souffle with Peanut Butter Whipped Cream
1 tbsp. butter, melted
4 tsp sugar
For the Base:
1 egg yolk
2 oz. bittersweet chocolate
3 tbsp. butter
1/2 tsp. vanilla extract
1 tbsp. Peanut Butter & Co. Original Peanut Powder
Large pinch of salt
For the Meringue:
2 egg whites, room temperature
1/4 cup sugar
1/2 tsp cream of tartar
For the Peanut Butter Whipped Cream:
1/2 cup heavy cream
1 tbsp powdered sugar
2 tbsp. Peanut Butter & Co. Original Peanut Powder
Directions: Use a 1 cup ramekin; brush each with melted butter. Place 2 tsp of sugar in each ramekin, covering all sides.
Melt chocolate and butter in a microwavable bowl until melted. Whisk to combine. Then add 1 egg yolk, vanilla and salt, and whisk until combined.
Whip the egg whites. Once foamy, add cream of tartar. Once opaque, slowly add the sugar while the whites whip to stiff peaks and glossy. Then place one dollop of whites into the base and fold to lighten the base. After lightening the base, fold the rest of the whites in thirds, being careful not to over-mix and deflate your whites.
Using a large spoon dollop the mixture into each ramekin, filling all the way to the top. Smooth off with a spatula so you have a flat, consistent top.
Position oven rack on the lowest rung position. Place soufflés on a cookie sheet and pop in the oven. Bake for just 13-14 mins until soufflés have risen and tops are slightly browned.
While soufflés bake, whip together heavy cream, sugar and Peanut Butter & Co. Original Peanut Powder until soft peaks form and cream is still pourable. Transfer to a serving bowl. When soufflés are done remove from oven, dust with powder sugar and serve immediately. Poke holes in the center of the soufflé with a spoon and serve a dollop of whipped cream inside.
Cook time: 13 minutes
Total time: 38 minutes