Chocolate Peppermint Souffles
- Yield: 8 servings
Ingredients
- 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
Instructions
Chocolate Peppermint Sauce:
- Combine the whipping cream, candy and water in a heavy saucepan. Cook over medium heat until the candy melts, stirring frequently. Remove from heat.
- Add the chocolate, stirring until blended.
- 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:
- Butter eight 1 1/4-cup souffle dishes or custard cups. Sprinkle with sugar to taste. Arrange the dishes on a large baking sheet.
- 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.
- Increaase the heat to medium-high. Add the 2% milk gradually, whisking constantly.
- Cook for 1 minute or until the mixture comes to a boil and is thick and smooth, whisking constantly.
- Whisk in the salt. Remove from heat.
- Add the chocolate and whisk until blended.
- Whisk in 1/3 cup of the sugar, water and vanilla. Let stand for 25 minutes or until room temperature.
- Whisk the egg yolks into the chocolate mixture.
- Beat the egg whites and cream of tartar in a mixing bowl until soft peaks form.
- Add the remaining 1/3 cup sugar gradually, beating constantly until stiff and glossy.
- 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.
- Spoon into the prepared dishes. Sprinkle with the candy.
- Bake the souffles at 400 degrees for 30 minutes or until puffed and almost firm to the touch but still soft in the center.
- 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)
