Hot Chocolate-Peanut Butter Souffle
- 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 yolks, divided
- 6 egg whites
- Heat oven to 350F.
- Measure enough foil to wrap around top edge of 2-qt.
- souffle dish, then add 3 inches to measured length.
- Fold foil sheet lengthwise into thirds to make collar for souffle.
- Evenly brush 1 side of foil collar and inside of souffle 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 souffle 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.
butter, sugar, flour, s bittersweet chocolate, peanut butter, egg yolks, egg whites
Taken from www.kraftrecipes.com/recipes/hot-chocolate-peanut-butter-souffle-186963.aspx (may not work)