Hot Chocolate-Peanut Butter Souffle

1. 1

   Heat oven to 350F.

2. 2

   Measure enough foil to wrap around top edge of 2-qt.

3. 3

   souffle dish, then add 3 inches to measured length.

4. 4

   Fold foil sheet lengthwise into thirds to make collar for souffle.

5. 5

   Evenly brush 1 side of foil collar and inside of souffle dish with 1 Tbsp.

6. 6

   butter; sprinkle evenly with 1 Tbsp.

7. 7

   sugar.

8. 8

   Attach foil, sugar side in, around outside of dish so foil extends about 2 inches above top edge of dish.

9. 9

   Secure ends of collar with tape.

10. 10

    Melt remaining butter in medium saucepan on medium heat.

11. 11

    Whisk in flour until blended.

12. 12

    Stir in half-and-half.

13. 13

    Bring to boil, stirring constantly.

14. 14

    Simmer on medium-low heat until thickened, stirring constantly.

15. 15

    Remove from heat.

16. 16

    Pour half the cream mixture into medium bowl; stir in chocolate until blended.

17. 17

    Add peanut butter to remaining cream mixture in saucepan; stir until melted.

18. 18

    Whisk 2 egg yolks in medium bowl until blended; gradually stir into peanut butter mixture.

19. 19

    Whisk remaining egg yolks in separate bowl until blended.

20. 20

    Gradually add to chocolate mixture, mixing well after each addition.

21. 21

    Beat egg whites in large bowl with mixer on high speed until foamy.

22. 22

    Gradually beat in remaining sugar until stiff peaks form.

23. 23

    Gently stir half the egg white mixture into peanut butter mixture just until blended.

24. 24

    Pour into prepared souffle dish.

25. 25

    Add remaining egg white mixture to chocolate mixture; stir gently just until blended.

26. 26

    Spoon over peanut butter layer in dish; swirl gently with spoon.

27. 27

    Bake 45 to 50 min.

28. 28

    or until knife inserted in center comes out clean.

29. 29

    Serve immediately.

* Per serving · 4 servings · Values may vary.