Cream Puff Souffle with Hot Fudge Sauce
Yield
1 soufflePrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Souffle | |||
| 6 | each |
egg yolks
|
*
|
| ½ | cup |
sugar
|
|
| 4 | each |
egg whites
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| 3 | tablespoons |
irish cream
|
* |
| 2 | tablespoons |
irish whiskey
|
|
| Hot fudge sauce | |||
| 8 | ounces |
chocolate, bittersweet
|
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Souffle | |||
| 6 | each |
egg yolks
|
*
|
| 118 | ml |
sugar
|
|
| 4 | each |
egg whites
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 45 | ml |
irish cream
|
* |
| 3E+1 | ml |
irish whiskey
|
|
| Hot fudge sauce | |||
| 231.2 | ml/g |
chocolate, bittersweet
|
|
| 118 | ml |
heavy whipping cream
|
|
Directions
To make the souffle, beat the egg yolks with half the sugar in a large bowl.
Beat the heavy cream until it holds soft peaks.
In another large bowl, beat the whites with the lemon juice until to beat until whites are firm but still glossy.
Stir the Irish Cream and the whiskey into the yolks, then fold in the whites.
Fill the puffs with the souffle mixture and replace the tops. Place on cookie sheets or trays, cover with foil, and freeze several hours or overnight.
Just before serving, make the Hot Fudge Sauce. Melt the chocolate with the cream, stirring well to blend.
Pass the hot sauce at the table, to be poured over frozen souffles.
