This Hot Chocolate-Peanut Butter Soufflé is so impressive, folks may not believe you made it from scratch. Feel free to pass along this recipe—or not!
What You Need
Original recipe yields 6 servings
1/4 cup butter, divided
1/3 cup plus 1 Tbsp. sugar, divided
1/4 cup flour
1-1/4 cups half-and-half
2 oz. BAKER'S Bittersweet Chocolate, melted
1/4 cup creamy peanut butter
4 egg yolk s, divided
6 egg white s
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Let's Make It
Heat oven to 350°F.
Measure enough foil to wrap around top edge of 2-qt. soufflé dish, then add 3 inches to measured length. Fold foil sheet lengthwise into thirds to make collar for soufflé. Evenly brush 1 side of foil collar and inside of soufflé dish with 1 Tbsp. butter; sprinkle evenly with 1 Tbsp. sugar. Attach foil, sugar side in, around outside of dish so foil extends about 2 inches above top edge of dish. Secure ends of collar with tape.
Melt remaining butter in medium saucepan on medium heat. Whisk in flour until blended. Stir in half-and-half. Bring to boil, stirring constantly. Simmer on medium-low heat until thickened, stirring constantly. Remove from heat. Pour half the cream mixture into medium bowl; stir in chocolate until blended.
Add peanut butter to remaining cream mixture in saucepan; stir until melted. Whisk 2 egg yolks in medium bowl until blended; gradually stir into peanut butter mixture.
Whisk remaining egg yolks in separate bowl until blended. Gradually add to chocolate mixture, mixing well after each addition.
Beat egg whites in large bowl with mixer on high speed until foamy. Gradually beat in remaining sugar until stiff peaks form. Gently stir half the egg white mixture into peanut butter mixture just until blended. Pour into prepared soufflé dish.
Add remaining egg white mixture to chocolate mixture; stir gently just until blended. Spoon over peanut butter layer in dish; swirl gently with spoon.
Bake 45 to 50 min. or until knife inserted in center comes out clean. Serve immediately.
Balance out your food choices throughout the day so you can enjoy a serving of this warm soufflé.
How to Beat Egg Whites to Soft or Stiff Peaks
Beat egg whites in clean glass or metal bowl with electric mixer on high speed until soft peaks form. Turn off the mixer and lift the beaters; peaks should bend over and appear light and airy. For stiff peaks, continue beating until peaks will stand up and hold their shape when beaters are lifted.
Top each serving with a small dollop of thawed COOL WHIP Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.