- Albert Roux born
- Piereogi Day
Peanut Butter Soufflé
- 1/3 cup whipping cream
- One 3-ounce package cream cheese
- 1/2 cup peanut butter
- 1/2 cup chocolate pieces, semi-dark or milk chocolate
- 3 medium eggs, separated
- Dash of salt
- 1/2 cup powdered sugar
If you didn't think soufflés could become any more delicious, think again. The addition of creamy peanut butter takes this dessert to the next level.
Preheat the oven to 300 degrees.
Blend the cream and cream cheese in a medium heavy saucepan over low heat. Add the peanut butter and chocolate pieces and stir until melted. Take care not to scorch.
Remove mixture from the stove and allow to cool. Meanwhile, in a small bowl, beat the egg yolks with salt until thickened, about 5 minutes. Blend this into the cooled peanut butter mixture.
In a large bowl, beat the egg whites until soft peaks have formed. Gradually add the sugar and continue beating until stiff peaks form. Fold whites, a small amount at a time, into the peanut butter mixture.
Pour into an ungreased 1-quart soufflé dish and bake for 50 minutes. If preparing in individual ramekins, increase oven temperature to 325 degrees and bake for 15 minutes. Serve immediately.