Chocolate Peanut Soufflé

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Chocolate Peanut Soufflé

 

1 tablespoon butter3 tablespoons finely chopped unsalted peanuts1/2 cup chunky-style peanut butter8 egg whites, at room temperature1/2 cup sugar2 tablespoons Cucina Viansa Raspberry Fudge Dolcetti, slightly melted (or another thick, rich chocolate sauce

Generously butter a 1 1/2-quart soufflé dish. Sprinkle the bottom and sides with chopped peanuts.Preheat oven to 450ºF.Place the peanut butter in a medium-size bowl and set aside. In the large bowl of an electric mixer, beat the egg whites on medium-high speed until frothy. Gradually drizzle in the sugar and beat on high speed until soft peaks form.Stir about 1 cup of the beaten egg whites into the peanut butter, stirring until the mixture is smooth and even colored. Gently fold the peanut butter mixture into the remaining beaten egg whites (don’t overmix; there can still be pea-sized bits of egg whites remaining). Gently spoon into the prepared soufflé dish.Drizzle the melted chocolate sauce over the soufflé mixture. Gently swirl a knife through the soufflé to create a chocolate ribbon effect. Be careful not to scrape peanuts from the sides of the dish.Place soufflé in center of preheated oven and immediately reduce temperature to 375ºF. Bake for 20 to 25 minutes, until a knife inserted near the center of the soufflé comes out clean. Do not overbake. Serve soufflé immediately, as it will collapse rather quickly.Serves 6 to 8.

Ani ShadowDragon