Junior League - Chocolate Peppermint Souffles

• 1 cup whipping cream
• 1 cup crushed peppermint candy canes or 1 cup other hard peppermint candy
• 14 cup water
• 6 ounces semisweet chocolate, chopped
• sugar
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 1 cup 2% milk
• 14 teaspoon salt
• 6 ounces semisweet chocolate, chopped
• 23 cup sugar
• 12 cup water
• 1 teaspoon vanilla extract
• 5 egg yolks, beaten
• 6 egg whites
• 14 teaspoon cream of tartar
• 13 cup crushed peppermint candy canes or 13 cup other hard peppermint candy

1. For the sauce, combine the shipping cream, candy and water in a heavy saucepan.
2. Cook over medium heat until the candy melts, stirring frequently.
3. Remove from heat.
4. Add the chocolate, stirring until blended.
5. Serve warm or at room temperature.
6. You may prepare up to 1 day in advance.
7. Store, covered, in the refrigerator.
8. Reheat over low heat.
9. For the souffles, butter eight 1 1/4 cup souffle dishes or custard cups.
10. Sprinkle with sugar to taste.
11. Arrange the dishes on a large baking sheet.
12. Heat 3 tablespoons butter in a saucepan over medium heat until melted.
13. Whisk in the flour.
14. Cook for 2 minutes or until the mixture is bubbly and smooth, whisking constantly.
15. Increase the heat to medium-high.
16. Add the 2% milk, gradually, whisking constantly.
17. Cook for 1 minute or until the mixture comes to a boil and is thick and smooth, whisking constantly.
18. Whisk in the salt.
19. Remove from heat.
20. Add the chocolate and whisk until blended.
21. Whisk in 1/3 cup of the sugar, water and vanilla.
22. Let stand for 25 minutes or until room temperature.
23. Whisk the egg yolks in to the chocolate mixture.
24. Beat the egg whites and cream of tartar in a mixing bowl until soft peaks form.
25. Add the remaining 1/3 cup sugar gradually, beating constantly until stiff and glossy.
26. Fold 1/4 of the beaten egg whites in 3 additions.
27. Spoon into the prepared dishes.
28. Sprinkle with the candy.
29. You may prepare to this point up to 3 days in advance, wrap in foil and freeze.
30. Remove foil and bake; do not thaw.
31. Bake the souffles at 400 degrees for 30 minutes or until puffed and almost firm to the touch but still soft in the center.
32. Bake frozen souffles for 40 minutes.
33. Serve immediately with the sauce.

whipping cream, canes, water, chocolate, sugar, unsalted butter, flour, milk, salt, chocolate, sugar, water, vanilla, egg yolks, egg whites, cream of tartar, canes

Taken from www.food.com/recipe/junior-league-chocolate-peppermint-souffles-440634 (may not work)