Peanut Butter Soufflés With Chocolate Sauce
Soufflés are a great choice for dessert without hampering your weight loss before they can be made without flour and with very little sugar. The soufflés prepared from this recipe are very light yet delicious.
Use natural or organic peanut butter without added sugar or oil and dark chocolate. The darker the chocolate, the less sugar it contains. A reliable way of choosing chocolate is by its cacao content, often stated right on the label. Any chocolate that has at least 60 percent cacao will be ideal in this recipe. You may want to add a little sugar and/or cream to smooth out the flavors if you use dark chocolate with 70 percent cacao.
Ingredients (Serves 6):
- ⅓ cup smooth or chunky natural peanut butter
- 2 tablespoons unsalted butter, cut into small cubes
- 12 tablespoons (¾ cup) heavy cream
- 4 eggs, at room temperature, separated, plus 4 egg whites at room temperature
- ⅛ teaspoon cream of tartar
- 2 tablespoons sugar, plus more for dusting (optional)
- 2 ½ ounces dark chocolate (at least 60 percent cacao), coarsely chopped
- ⅛ teaspoon vanilla extract (optional)
Preparation:
- In a small saucepan over very low heat, melt the peanut butter with the butter, stirring occasionally, until smooth. Stir in 3 tablespoons of the cream until well blended. Transfer to a bowl and set aside to cool to room temperature.
- Preheat the oven to 350. Whisk the egg yolks into the cooled peanut butter mixture until smooth. In a very large bowl and using a handheld mixer, or in a bowl of a stand mixer fitted with the whisk attachment, mix together the 8 egg whites and the cream of tartar. Start beating on medium speed. When the whites are foamy, begin adding the 2 tablespoons sugar, little by little, while beating. Beat on high until stiff peaks form.
- Using a large rubber spatula, gently stir one-fourth of the beaten egg whites into the peanut butter mixture to lighten it. Then fold the peanut butter mixture into the whites, one fourth at a time, until well blended. Divide the mixture among six 1-cup ramekins, filling them about three-fourths full. Dust the tops with sugar if you like. Bake for 11 to 13 minutes, until the soufflés are slightly browned on top.
- Meanwhile, in a heatproof bowl suspended over, but not touching, barely simmering water in a saucepan, combine the chocolate and 3 tablespoons of the cream. Let the chocolate soften and melt and then stir until smooth. The sauce may be made just ahead and refrigerated for up to one week. Reheat over simmering water until just warm or in the microwave for 20 seconds. In a small bowl, whip the remaining 6 tablespoons cream with the vanilla (if using) until soft peaks form.
- To serve, use a spoon to poke a hole in the top of each soufflé. Spoon some chocolate sauce into the soufflé and then top with a dollop of whipped cream.
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