Cream puff souffle with hot fudge sauce
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| (See CREAM PUFFS III recipe) | ||
| 6 | Egg yolks | |
| ½ | cup | Sugar |
| 4 | Egg whites | |
| Few drops of lemon juice | ||
| 8 | ounces | Bittersweet chocolate |
| (good quality:Callebaut) | ||
| 1 | cup | Heavy cream |
| 3 | tablespoons | Bailey's Irish Cream |
| 2 | tablespoons | Irish whiskey |
| ½ | cup | Heavy cream |
Directions
CREAM PUFFS
SOUFFLE
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.
~--