Try this Cream Puff Souffle with Hot Fudge Sauce recipe, or contribute your own.
Suggest a better description1. 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. ~--
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 588 | ||
Calories from Fat: 316 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.1g | 47 % | |
Saturated Fat 15.9g | 79 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 1031.4mg | 317 % | |
Sodium 179.9mg | 6 % | |
Potassium 313.8mg | 8 % | |
Total Carbohydrate 48.1g | 14 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 46.8g | ||
Protein 22.9g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 588
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