Chocolate Souffle with Peanut Butter Whipped Cream
Note: There is a print link embedded within this post, please visit this post to print it.
If you’ve never had a chocolate souffle before, you’re really missing out. If you’ve had it but never made it, you won’t believe how easy it can be. I’ve had ‘make a souffle’ on my cooking bucket list for quite some time and kept putting it off because I thought it would be too much work and never made the time. I’m an avid cruiser and on many of my cruises my favorite dessert of the week almost always ends up being a souffle of some sort. Now that I know how to make them myself, I’ll be able to recreate some of my favorites! The star of this particular recipe however isn’t the light and fluffy chocolate decadence, it’s actually the peanut butter whipped cream on top. Heavenly!
Prep time: 25 minutes
Cook time: 13 minutes
Total time: 38 minutes
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
- 1. Use a 1 cup ramekin; brush each with melted butter. Place 2 tsp of sugar in each ramekin, covering all sides.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Position oven rack on the lowest rung position. Place soufflés on a cookie sheet and pop in the oven.
- 6. Bake for just 13-14 mins until soufflés have risen and tops are slightly browned. While soufflés bake, whip together heavy cream, sugar & Peanut Butter & Co. 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.
The post Chocolate Souffle with Peanut Butter Whipped Cream appeared first on - Peanut Butter & Co. Recipe Blog.