Cream Puff Souffle with Hot Fudge Sauce

10 Servings

Try this Cream Puff Souffle with Hot Fudge Sauce recipe, or post your own recipe for Cream Puff Souffle with Hot Fudge Sauce

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Cream Puff Souffle with Hot Fudge Sauce Ingredients

CREAM PUFFS	1 c Heavy cream
(See CREAM PUFFS III recipe)	2 tb Irish whiskey
SOUFFLE	HOT FUDGE SAUCE
6 Egg yolks	8 oz Bittersweet chocolate
1/2 c Sugar	(good quality:Callebaut)
4 Egg whites	1/2 c Heavy cream
Few drops of lemon juice

Instructions for Cream Puff Souffle with Hot Fudge Sauce

1. To make the souffle, beat the egg yolks with half the sugar in a large bowl until very thick and light in color. Beat the heavy cream until it holds soft peaks. 2. In another large bowl, beat the whites with the lemon juice until foamy, then gradually add the remaining sugar while continuing to beat until whites are firm but still glossy. Stir the Irish Cream and the whiskey into the yolks, then fold in the whites. 3. 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. 4. 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. ~-- From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChocolateCuisine: Uncategorized