I had my first Reese’s peanut butter cup when I moved to the U.S. at the tender age of nine, and I’ve always thought of them as such a classic American treat. Growing up in India, the options for peanut butter and chocolate together were a bit limited – and judging by the super-sized bags of Reese’s my cousins request each year, that hasn’t changed.
Although I couldn’t (and still can’t) get into the whole peanut butter and jelly combo, I do love peanut butter smeared on toast with apples and bananas. I love it in moose tracks ice cream, mixed with Nutella, and of course, classically combined with milk chocolate. 
I wanted to make a more unique chocolate-peanut butter dessert than what’s been done already, and I wondered what would happen if I simply replaced the butter in a recipe withpeanut butter. Turns out, it’s magical.
I chose to make a soufflé since I’d only ever made a savory breakfast soufflé before. The results were light and airy (almost melt-in-your-mouth) with a strong hint of peanut butter. The chocolate was more of an undertone, even though there were six whole ounces in there! We loved this drizzled with some simple chocolate ganache for a richer flavor. For photography purposes, I went easy on the sauce, but I assure you: Off-camera, I slathered it up!
I also didn’t let my soufflés rise too much, because I wanted the inside to remain slightly soft and gooey. Feel free to bake 3 minutes longer for more cooked insides.
PrintChocolate Peanut Butter Souffle Recipe
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Description
A light and airy chocolate souffle with a magical hint of peanut butter, perfect for a unique dessert experience.
Ingredients
- 3 Tbsp. creamy peanut butter
- 3 Tbsp. all-purpose flour
- 1 cup milk
- 10 oz. milk chocolate chips (or dark, if you prefer), divided
- 4 eggs, separated
- 1/4 cup granulated sugar
- 4 oz. heavy whipping cream
Instructions
- Preheat the oven to 375 degrees F. Grease the ramekins with butter or nonstick spray.
- Melt the peanut butter over medium heat in a saucepan. Once melted, add the flour, stirring until it forms a smooth paste.
- Gradually whisk in the milk, ensuring there are no lumps, and continue to cook until the mixture thickens slightly.
- Remove from heat and add 6 oz. of the chocolate chips, stirring until completely melted and smooth.
- In a separate bowl, beat the egg yolks and sugar together until pale and thick. Slowly add the chocolate mixture to the yolks, stirring constantly to prevent curdling.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three parts, being careful not to deflate the batter.
- Divide the mixture evenly among the prepared ramekins. Place ramekins on a baking sheet.
- Bake for 18-20 minutes, or until the soufflés have risen and the tops are set but the centers are still slightly soft and gooey. For more cooked insides, bake for an additional 3 minutes.
- While the soufflés are baking, heat the heavy cream in a small saucepan until just simmering. Remove from heat and add the remaining 4 oz. of chocolate chips, stirring until smooth to make a ganache.
- Serve the soufflés immediately, drizzled with chocolate ganache.
Notes
For a richer flavor, drizzle with chocolate ganache. Bake 3 minutes longer if you prefer a more set center. Serve immediately for the best texture. Store leftovers in the refrigerator and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24
- Sodium: 120
- Fat: 20
- Carbohydrates: 32
- Fiber: 2
- Protein: 8
- Cholesterol: 110
I have tried your recipe with a bit of modification without the flour and using double the amount of egg whites it came out awesome :)