Cream Puff Souffle with Hot Fudge Sauce

1. 1

   To make the souffle, beat the egg yolks with half the sugar in a large bowl.

2. 2

   Beat the heavy cream until it holds soft peaks.

3. 3

   In another large bowl, beat the whites with the lemon juice until to beat until whites are firm but still glossy.

4. 4

   Stir the Irish Cream and the whiskey into the yolks, then fold in the whites.

5. 5

   Fill the puffs with the souffle mixture and replace the tops.

6. 6

   Place on cookie sheets or trays, cover with foil, and freeze several hours or overnight.

7. 7

   Just before serving, make the Hot Fudge Sauce.

8. 8

   Melt the chocolate with the cream, stirring well to blend.

9. 9

   Pass the hot sauce at the table, to be poured over frozen souffles.

* Per serving · 4 servings · Values may vary.

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