Side Pannel
Chocolate Peppermint Souffles
Chocolate Peppermint Souffles
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 3 tb Unsalted butter
- 5 lg Egg yolks
- 3 tb Flour
- 6 lg Egg whites
- 1 c 2% low-fat milk
- 1/4 ts Cream of tartar
- 1/4 ts Salt
- 1/3 c Peppermint candies; crushed
- Peppermint candies; (about 3
- -oz)
- 6 oz Semisweet chocolate; chopped
- 1/2 c Water
- 2/3 c Sugar
- 1 ts Vanilla
- ---Chocolate-Peppermint
- -Sauce---
- 1 c Whipping cream
- 1 c Peppermint candies; crushed
- 1/4 c Water
- 6 oz Semisweet chocolate; chopped
Directions
Preheat oven to 400 1/4. Butter eight 1 1/4 cup souffle dishes. Sprinkle
with sugar; shake out excess. Place sheets on large baking sheet. Melt
butter in medium saucepan over medium heat. Add flour. Whisk until mixture
is smooth and bubbles, about 2 minutes. Increase heat to medium -high.
Gradually whisk in milk. Bring to boil, whisking constantly. Boil until
thick and smooth, about 1 minute. Mix in salt. Remove from heat. Whisk in
chocolate until melted. Add water, 1/3 c sugar and vanilla; whisk until
blended. Cool to room temperature, about 25 minutes. Whisk in egg yolks.
Using electric mixer, beat egg whites and cream of tartar in large bowl
until soft peaks form. Gradually add 1/3 c sugar, beating until stiff and
glossy. Fold 1/4 of egg whites into chocolate mixture. Gently fold
chocolate mixture into remaining whites in 3 additions.
Divide mixture among prepared dishes (filling will reach almost to top).
Sprinkle crushed candy over souffles. (Can be made 3 days ahead. Wrap in
foil and freeze; do not thaw. Uncover before baking.)
For sauce: combine cream, candy and water in medium saucepan. Stir over
medium heat until candy melts. Remove from heat. Add chocolate and stir
until melted and smooth. Serve warm or at room temperature.
Preheat oven to 400 1/4. Bake until souffles are puffed and almost firm to
the touch but still soft in the center, about 30 minutes for unfrozen, 40
minutes for frozen. Serve immediately with Chocolate Peppermint Sauce.
Per serving: 620 Calories; 29g Fat (41% calories from fat); 13g Protein;
82g Carbohydrate; 180mg Cholesterol; 145mg Sodium
with sugar; shake out excess. Place sheets on large baking sheet. Melt
butter in medium saucepan over medium heat. Add flour. Whisk until mixture
is smooth and bubbles, about 2 minutes. Increase heat to medium -high.
Gradually whisk in milk. Bring to boil, whisking constantly. Boil until
thick and smooth, about 1 minute. Mix in salt. Remove from heat. Whisk in
chocolate until melted. Add water, 1/3 c sugar and vanilla; whisk until
blended. Cool to room temperature, about 25 minutes. Whisk in egg yolks.
Using electric mixer, beat egg whites and cream of tartar in large bowl
until soft peaks form. Gradually add 1/3 c sugar, beating until stiff and
glossy. Fold 1/4 of egg whites into chocolate mixture. Gently fold
chocolate mixture into remaining whites in 3 additions.
Divide mixture among prepared dishes (filling will reach almost to top).
Sprinkle crushed candy over souffles. (Can be made 3 days ahead. Wrap in
foil and freeze; do not thaw. Uncover before baking.)
For sauce: combine cream, candy and water in medium saucepan. Stir over
medium heat until candy melts. Remove from heat. Add chocolate and stir
until melted and smooth. Serve warm or at room temperature.
Preheat oven to 400 1/4. Bake until souffles are puffed and almost firm to
the touch but still soft in the center, about 30 minutes for unfrozen, 40
minutes for frozen. Serve immediately with Chocolate Peppermint Sauce.
Per serving: 620 Calories; 29g Fat (41% calories from fat); 13g Protein;
82g Carbohydrate; 180mg Cholesterol; 145mg Sodium
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