Chocolate Souffles With Peanut Butter Centers Recipe

Name: Chocolate Souffles With Peanut Butter Centers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole milk; 1 cup half and half; 1 large egg; 1 large egg yolk; 1/3 cup sugar; 1 tablespoon cornstarch; 1 tablespoon all purpose flour; 1/2 cup smooth peanut butter (do not use old-fashioned-style or freshly ground); 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 5 tablespoons unsalted butter; 5 large egg yolks; 7 tablespoons water; 1/4 cup whole milk; 2 tablespoons unsweetened cocoa powder; 4 large egg whites; 1/2 teaspoon cream of tartar; Pinch of salt; 1/2 cup sugar

Servings: persons

1 cup whole milk
1 cup half and half
1 large egg
1 large egg yolk
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon all purpose flour
1/2 cup smooth peanut butter (do not use old-fashioned-style or freshly ground)
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons unsalted butter
5 large egg yolks
7 tablespoons water
1/4 cup whole milk
2 tablespoons unsweetened cocoa powder
4 large egg whites
1/2 teaspoon cream of tartar
Pinch of salt
1/2 cup sugar

1
Bring milk and half and half to simmer in heavy medium saucepan. Whisk egg and egg yolk in medium bowl. Add sugar, cornstarch, and flour to eggs; whisk to blend. Gradually whisk hot milk mixture into egg mixture, then return to same saucepan. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. Whisk peanut butter into hot pastry cream. Strain into medium bowl. Season with salt. Place plastic wrap directly onto surface of pastry cream. Chill until cold, at least 3 hours. DO AHEAD
2
Place chocolate and butter in large heat-resistant bowl. Set bowl over saucepan of simmering water; stir until mixture is smooth. Remove from heat; cover. Whisk yolks, 7 tablespoons water, milk, and cocoa in medium bowl until cocoa dissolves. Using electric mixer, beat whites, cream of tartar, and salt in large bowl until frothy. With mixer running, gradually add sugar to egg white mixture; beat until shiny peaks form, about 3 minutes. Add yolk mixture to white mixture; fold (there may be a small amount of liquid that will not blend in). Fold half of egg mixture into warm (not hot) chocolate mixture. Fold in remaining egg mixture. DO AHEAD
3
Preheat oven to 350u00b0F. Butter and sugar eight 3/4-cup ramekins or custard cups. Fill halfway with souffl mixture. Spoon rounded tablespoon peanut butter pastry cream into center of each. Spoon remaining souffl mixture atop pastry cream to cover and fill ramekins. Bake until souffles rise about 1 inch above dish and are almost set in center, about 24 minutes. Serve immediately.

1415

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup whole milk, 1 cup half and half, 1 large egg, 1 large egg yolk, and more.

Yes, Chocolate Souffles With Peanut Butter Centers falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Souffles With Peanut Butter Centers

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