Chocolate Peppermint Souffles

  • Yield: 8 servings


Chocolate Peppermint Sauce:
1cup whipping cream
1cup crushed peppermint candy canes or other hard peppermint candies
1/4cup water
6ounces semisweet chocolate, chopped
Chocolate Souffles
Sugar to taste
3tablespoons unsalted butter
3tablespoons flour
1cup 2% milk
1/4teaspoon salt
6ounces semisweet chocolate, chopped
2/3cup sugar
1/2cup water
1teaspoon vanilla extract
5 egg yolks, beaten
6 egg whites
1/4teaspoon cream of tartar
1/3cup crushed peppermint candy canes or other hard peppermint candies


Chocolate Peppermint Sauce:

  1. Combine the whipping cream, candy and water in a heavy saucepan. Cook over medium heat until the candy melts, stirring frequently. Remove from heat.
  2. Add the chocolate, stirring until blended.
  3. Serve warm or at room temperature.

NOTE: You may prepare up to 1 day in advance. Store, covered, in the refrigerator. Reheat over low heat.

Chocolate Souffles:

  1. Butter eight 1 1/4-cup souffle dishes or custard cups. Sprinkle with sugar to taste. Arrange the dishes on a large baking sheet.
  2. Heat 3 tablespoons butter in a saucepan over medium heat until melted. Whisk in the flour. Cook for 2 minutes or until the mixture is bubbly and smooth, whisking constantly.
  3. Increaase the heat to medium-high. Add the 2% milk gradually, whisking constantly.
  4. Cook for 1 minute or until the mixture comes to a boil and is thick and smooth, whisking constantly.
  5. Whisk in the salt. Remove from heat.
  6. Add the chocolate and whisk until blended.
  7. Whisk in 1/3 cup of the sugar, water and vanilla. Let stand for 25 minutes or until room temperature.
  8. Whisk the egg yolks into the chocolate mixture.
  9. Beat the egg whites and cream of tartar in a mixing bowl until soft peaks form.
  10. Add the remaining 1/3 cup sugar gradually, beating constantly until stiff and glossy.
  11. Fold 1/4 of the beaten egg whites into the chocolate mixture. Fold the chocolate mixture into the remaining beaten egg whites in 3 additions.
  12. Spoon into the prepared dishes. Sprinkle with the candy.
  13. Bake the souffles at 400 degrees for 30 minutes or until puffed and almost firm to the touch but still soft in the center.
  14. Serve immediately with the sauce.

NOTE: You may prepare souffle batter up to 3 days in advance. Fill each souffle dish and wrap individually in foil and freeze. When ready, remove foil and bake frozen souffles for 40 minutes [do not thaw before baking].

Recipe reprinted with permission from The Junior League of Austin, Austin Entertains (The Junior League of Austin, 2001)