Description
A deliciously simple chocolate souffle with the added charm of peanut butter.
Ingredients
Scale
- 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
- ¼ cup granulated sugar
- 4 oz. heavy whipping cream
Instructions
- Preheat the oven to 375 degrees.
- Grease the ramekins with butter or nonstick spray.
- Melt the peanut butter over medium heat in a saucepan. Once melted, add the flour, stirring till it comes together to a low boil.
- Stir in the milk until the mixture is combined and thickened slightly.
- Remove from heat and add in 6 ounces of chocolate chips.
- Let the mixture sit for 1 minute and then stir with a spatula until well combined.
- Beat the egg whites and the sugar in a clean bowl until stiff, glossy peaks form.
- Stir the 4 egg yolks into the chocolate mixture.
- Gently fold the egg whites into the chocolate mixture in two portions until just combined.
- Pour evenly into the ramekins and place the ramekins on the baking sheet.
- Bake for 12 to 15 minutes or until the edges are crisp and risen (15 to 20 minutes for a larger ramekin or 1 large dish). Bake for a few minutes longer if you like the insides more fully cooked.
- Serve warm or at room temperature, with chocolate ganache and/or whipped cream.
- To make the ganache: Bring the cream to a boil in a saucepan and pour over 4 ounces of chocolate chips in a microwave-safe bowl.
- Let sit for about 1 minute and then stir with a spatula until combined.
- Let cool in the fridge for 30 minutes to 1 hour before using.
- Prep Time: 20 mins
- Cook Time: 20 mins