Friday, 1 February 2013

Chocolate Peanut Butter Souffle

 A light and airy dessert, but what the hell, let's have it for breakfast!!


- 4 ounces of fat-free cream cheese
- 1/2 cup whipping cream
- 1/2 cup creamy peanut butter
- 1/2 cup of chocolate chips
- 4 eggs separated
- 1/4 cup of sugar
- confectioners sugar and butter for lining the ramekins


  1. Prep the oven to 170C and the grill on the lower part of the oven.
  2. Prep ramekins by greasing the sides and coat with confectioners sugar.  Freeze till ready to use.
  3. Heat the first 4 ingredients on a low heat taking care not to scorch the chocolate.
  4. Remove the pot from the heat.
  5. Beat the egg yolks until creamy and then gently fold into the cooled chocolate mixture.
  6. Take care to clean the beaters before beating the egg whites till stiff peaks form. 
  7. Gradually add the sugar once the peaks form.
  8. Gently fold this into the mixture combining the wonderful airy souffle mix.
  9. Pour the mixture into the ramekins levelling off just below the top.
  10. Place in the oven for 15 minutes.  The souffle will rise above the top and hold its shape.
  11. Serve immediately from the oven.
Ramekins prepared for the oven

Fold in the beaten egg whites 
Beaten egg yolks get folded into the mix

combined chocolate, peanut butter and cream

Chocolate, peanut butter and cream and cream cheese ready to  heat

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