Swirled Chocolate And Peanut Butter Souffle

• margarine or butter
• sugar
• 2 oz. bittersweet or semi-sweet chocolate, chopped
• 3 Tbsp. margarine or butter
• 1/4 c. all-purpose flour
• 1 1/4 c. half and half, light cream or milk
• 1/4 c. creamy peanut butter
• 4 egg yolks
• 6 egg whites
• 1/3 c. sugar

1. Grease the sides of a 2-quart souffle dish with margarine or butter.
2. For a collar on the souffle dish, measure enough foil to wrap around the top of the souffle dish and add 3 inches.
3. Fold the foil in thirds lengthwise.
4. Lightly grease 1 side with margarine or butter; sprinkle with sugar.
5. Attach the foil, sugar side in, around the outside of the dish so that the foil extends about 2 inches above the dish.
6. Take ends of foil together.
7. Sprinkle sides of dish with sugar.
8. Set the dish aside.

margarine, sugar, bittersweet, margarine, allpurpose, light cream, peanut butter, egg yolks, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227265 (may not work)