Category Archives: Chocolate

Espresso Truffles

Espresso Truffles

Chocolate Truffles

Once you have decided on your chocolate, you then need to decide on your choice of alcohol to flavor your truffles and also the coating. The choice is yours but there are a few things to consider. For example, if you want a hazelnut flavored truffle it is a good idea to add Frangelico to the chocolate and cream mixture and then coat them in chopped hazelnuts. Or if you would like your truffles to have a coffee flavor stir about one tablespoon of espresso powder into the hot cream and then add Kahua or Tia Maria to the truffle mixture. For fruit flavored truffles use 2 tablespoons of fruit puree or jam (raspberry or blackberry) in place of the alcohol. Orange flavored truffles can be made by adding about 1 tablespoon of orange zest to the hot cream. Let the cream steep for about 10 – 15 minutes and then strain out the zest. Then add Grand Marnier to the truffle mixture. As you can see there are endless variations to the basic truffle so experiment and come up with your own recipes. Truffles store very well. They can be refrigerated for a couple of weeks or frozen for several months. Truffles are best when served at room temperature.

Truffles:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)
Different Coatings for Truffles:
Dutch-Processed Cocoa Powder
Confectioners Sugar (Icing or Powdered)
Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
Toasted Coconut
Shaved Chocolate

For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 – 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts ‘steam’ for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.

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Devil’s Food Layer Cake with Peppermint Frosting

Devil’s Food Layer Cake with Peppermint Frosting
Originally uploaded by jenianddean.

I would like to whisk everyone a very Merry Christmas, and apologize for the five month hiatus.

Back in November, I made this delicious, dreamy, decadent cake for Susan’s birthday. If you love Andes mints, then this is the cake for you. The white chocolate cream and dark chocolate ganache combination is to die for! And the fluffy, marshmallow-y frosting is like heaven. The taste of this cake outweighs the couple of difficulties I had making it.

Some of the mistakes were mine, some were in the recipe. The first problem I had was completely my fault. I didn’t fully read the directions. I used 9″ x 1″ round pans. As I was cleaning up the kitchen I smelled burnt chocolate so I opened the oven to see chocolate overflowing all over the oven. So I had a do over.

The second issue was the cakes stuck to the pans even though I buttered and floured the pans. The cakes ended up being pieced together. Thankfully the dark chocolate ganache held the cakes together. The way I fixed this was to use four 9″X1″ pans to make the four layers instead of making two 2″ layers cutting them in half. I also would parchment paper in the bottom of the pans.

The third issue was the frosting. You are supposed to “whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes.” The first problem is my arm felt like it was going to fall off after 10 minutes of whisking. And the second problem was after 15 minutes the frosting wasn’t even close to being finished. I added some cream of tartar like when I make 7-minute frosting. Boy did that help – within 2 minutes is was ready to go. The next time I make it I will probably use a hand mixer instead of whisk.

The forth issue is the recipe says to chill the dark chocolate ganache until firm. If you make it the day before make sure to let it set out for a couple of hours before you try to spread it. The chocolate ganache turns into a big brick of chocolate when refrigerated.

And just a little hint – after you have built the layers with the ganache and white chocolate cream, put the cake in the refrigerator before frosting the cake. This will help stabilize the cake so the layers don’t slide.

Devil’s Food Layer Cake with Peppermint Frosting
This showstopping cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. To give the final product pastry-shop flair, set a pile of chocolate curls in the center. Or lean chocolate shards against each other, teepee style.

10 to 12 servings

By Claudia Fleming
December 2008

Cake

2 2/3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder, sifted
2 cups ice water

Dark Chocolate Ganache

1 1/3 cups heavy whipping cream
2 tablespoons light corn syrup
14 oz bittersweet chocolate, chopped

White Chocolate Cream

12 oz high-quality white chocolate (such as Lindt or Perugina), finely chopped
3 cups chilled heavy whipping cream, divided
1 1/2 teaspoons pure peppermint extract

Peppermint Frosting

2 1/4 cups sugar
1/2 cup water
3 large egg whites
1 tablespoon light corn syrup
1/2 teaspoon pure peppermint extract
Bittersweet chocolate curls

Cake

Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature.

Dark Chocolate ganache

Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

White Chocolate Cream

Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Chill.

Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.

Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

Peppermint Frosting

Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.

Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.

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Filed under Bon Appetit, Cake, Chocolate, Desserts, Frosting/Icing

Chocolate chocolate chip cookies

Chocolate chocolate chip cookies
Originally uploaded by jenianddean.

If you are a chocolate chip cookie lover, then this recipe is for you. My friend, Betsey, gave me this recipe 12 years ago when I was going to a family reunion out of town. I wanted to take something homemade but the long distance and staying in a hotel makes this difficult. She told me about these cookies and I thought “well I’ll give them a try.” The cookies were a hit! I have since made them for all kinds of events – bake sales, patient appreciation days at Dean’s office, given them as gifts, taken them to funerals (well to the houses before the funerals).

However, the cookies come with a story. I have since found out it isn’t true, but it doesn’t matter because they are awesome! The chocolate chip cookies are worth every minute in the kitchen. The story is after the recipe….

Chocolate Chocolate Chip Cookies

5 C old fashioned rolled oats
8 oz semi-sweet chocolate
1 lb (4 sticks) butter, softened
2 C sugar
2 C light brown sugar
4 large eggs
2 tsp vanilla
4 C all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
24 oz chocolate chips

Preheat oven to 375. Line 4 cookie sheets with parchment paper. (You have to use parchment paper!!)

In a food processor, grind oats into a fine powder. Coarsely chop chocolate and grind with oats. The finer the powder, the better the cookies.

Cream the butter and sugars together. Add eggs and vanilla; mix well. In another bowl, combine flour, baking powder, baking soda, and salt. Then gradually beat flour mixture into the butter mixture.

Use a HEAVY DUTY MIXER or hands– add oats mixture and beat it in. Use hands to work chocolate chips in the dough.

Make balls of dough about twice the size of golf balls – 12 per sheet (I use professional baking sheets and they are bigger than the average baking sheet. So use your judgment when putting these on the sheets because you don’t want them to touch when they start spreading out.)

Bake one sheet at a time. Bake 11-12 mins reversing the sheet half-way through baking. The cookies will not appear done, but take them out! (Surface will be covered with cracks.)

Let the cookies cool on the sheet rather than racks. If you transfer when hot, they will drip through the racks.

Store in plastic bags or air-tight container.

yields 48 huge cookies.

Here’s the story…

The Neiman-Marcus Cookie Story
My daughter & I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because our family are such cookie lovers, we decided to try the “Neiman-Marcus Cookie”. It was so excellent that I asked if they would give me the recipe and they said with a small frown, “I’m afraid not.” Well, I said, would you let me buy the recipe? With a cute smile, she said, “Yes.” I asked how much, and she responded, “Two fifty.” I said with approval, just add it to my tab.
Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, “Cookie Recipe – $250.00.” Boy, was I upset!! I called Neiman’s Accounting Dept. and told them the waitress said it was “two fifty,” and I did not realize she meant $250.00 for a cookie recipe. I asked them to take back the recipe and reduce my bill and they said they were sorry, but because all the recipes were this expensive so not just everyone could duplicate any of our bakery recipes….the bill would stand. I waited, thinking of how I could get even or even try and get any of my money back.
I just said, “Okay, you folks got my $250.00 and now I’m going to have $250.00 worth of fun.” I told her that I was going to see to it that every cookie lover will have a $250.00 cookie recipe from Neiman-Marcus for nothing. She replied, “I wish you wouldn’t do this.” I said, “I’m sorry but this is the only way I feel I could get even,” and I will.

So I went to the Neiman Marcus website and this is what they had to say about it.

NM Chocolate Chip Cookie Recipe

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It’s a terrific recipe. And it’s absolutely free.

Ingredients
1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups flour
1-1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips

Cream the butter with the sugars until fluffy.

Beat in the egg and the vanilla extract.

Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.

Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.

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Brown sugar and chocolate chip pound cake with maple-espresso glaze

Brown sugar and chocolate chip pound cake
Originally uploaded by jenianddean.

I was so excited when I found this recipe in this month’s Bon Appetit. I had been look for a fall-ish dessert recipe to take to the mountains for the weekend and as soon as I saw the maple-espresso glaze I knew I had found it.

The cake was moist and dense and glaze was just sweet enough to not over power the chocolate chips in the cake. The recipe is not at all complicated. If you have a dinner party or an office party, this is a great cake to take.

The only change I made to the recipe was I used pure maple syrup in the cake instead of maple extract.

Brown sugar and chocolate chip pound cake with maple-espresso glaze
Bon Appétit | October 2007

Makes 12 servings

Cake:
Nonstick vegetable oil spray
1 12-ounce package semi-sweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder

For cake:
Preheat oven to 325°F.

Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dustpan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.

Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan,about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.

GOOD TO KNOW:
Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise,they may sink to the bottom).

For glaze:
Combine powdered sugar,maple syrup, 2 tablespoons cream,and espresso powder in medium bowl.Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

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Red Velvet Cupcakes

red velvet cupcakes
Originally uploaded by jenianddean.

Sorry it’s been so long since I updated this blog. No excuses.

I love red velvet cake, but I have never made one myself. I remember seeing Paula Deen making one quite sometime ago, and of course you all know I love her recipes so I thought what the heck. I ended up making the recipe into cupcakes because I served these at Dean’s office staff party that we had back in September. They were a hit! Instead of using the marshmallow – cream cheese frosting that is with this recipe, I just used a basic cream cheese frosting*. I also did not top them with pecans because I thought they looked perfect with toasted coconut.

The recipe made around 30-34 cupcakes. The bake time was about 20-24 minutes, but I would start checking them around 18 minutes. Also red food coloring is very potent.
Be very careful when working with it – wear your apron to protect your clothing, and if you don’t want red fingers, wear gloves.

Grandmother Paul’s Red Velvet Cake
Recipe courtesy Paula Deen

Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners’ sugar
1 cup shredded coconut
1 cup chopped pecans

Cake:
Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Basic Cream Cheese Frosting
1 stick butter, softened
2 (8 oz) packages cream cheese, softened
1 box confectioner’s sugar
1 tsp vanilla

Blend cream cheese and butter together in a mixing bowl. Add sugar and blend. Add vanilla and blend.

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Double chocolate peanut butter pie

double chocolate peanut butter pie

I am always on the look-out for chocolate and peanut butter recipes for Tiffany. Well I found a winner. This pie ROCKS! We had a cook-out for Dean’s office staff last weekend and this was one of the desserts. The staff was still talking about it on Monday.

One tip: I would make this night before you want to serve it to give it time to set up. It wasn’t quite as firm as I would have liked that night, but the next day it was perfect.

This pie is extremely easy to make. So even if you are “not a cook” you can make this.

Double Chocolate Peanut Butter Pie
This incredibly chocolaty and creamy quick-bake pie is Paley’s grown-up version of a Reese’s Peanut Butter Cup.
ingredients.

CHOCOLATE CRUST

4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 stick unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups)

PEANUT BUTTER FILLING

8 ounces cream cheese, softened (1 cup)
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
3/4 cup salted roasted peanuts, chopped
Kosher salt

CHOCOLATE TOPPING

4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream

MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.

MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.

MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.

Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.

MAKE AHEAD The pie can be covered and refrigerated overnight. Garnish with the chopped peanuts before serving. Serve the pie chilled or slightly cooler than room temperature.
Cook It!

Recipe by Vitaly Paley
From Winemakers On Board: Oregon Pinot Noir and Snowboarding
This recipe originally appeared in February, 2006.

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Filed under Chocolate, Desserts, Food & Wine, Peanut butter, Pie

Chocolate Souffles with Peanut Butter Centers

chocolate souffles with peanut butter
Originally uploaded by jenianddean.

I have made these yummy souffles three different times, and have never been disappointed.  They are very rich, and chocolate-y.  They are a little labor intensive, but worth every minute. 

Tips – As with making a creme brulee, you want a silky texture to the cream.  To ensure there are no lumps, strain the mixture through a sieve.  Also when making the peanut butter pastry cream, the recipe makes about twice as much as what you need for the souffles.

Chocolate Souffles with Peanut Butter Centers

Peanut Butter pastry cream
1 cup whole milk
1 cup half and half
1 large egg
1 large egg yolk
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon all purpose flour
1/2 cup smooth peanut butter (do not use old-fashioned-style or freshly ground)

Chocolate soufflés
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons unsalted butter
5 large egg yolks
7 tablespoons water
1/4 cup whole milk
2 tablespoons unsweetened cocoa powder
4 large egg whites
1/2 teaspoon cream of tartar
Pinch of salt
1/2 cup sugar

For peanut butter pastry cream:
Bring milk and half and half to simmer in heavy medium saucepan. Whisk egg and egg yolk in medium bowl. Add sugar, cornstarch, and flour to eggs; whisk to blend. Gradually whisk hot milk mixture into egg mixture, then return to same saucepan. Bring to boil over medium-high heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. Whisk peanut butter into hot pastry cream. Strain into medium bowl. Season with salt. Place plastic wrap directly onto surface of pastry cream. Chill until cold, at least 3 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

For chocolate soufflés:
Place chocolate and butter in large heat-resistant bowl. Set bowl over saucepan of simmering water; stir until mixture is smooth. Remove from heat; cover. Whisk yolks, 7 tablespoons water, milk, and cocoa in medium bowl until cocoa dissolves. Using electric mixer, beat whites, cream of tartar, and salt in large bowl until frothy. With mixer running, gradually add sugar to egg white mixture; beat until shiny peaks form, about 3 minutes. Add yolk mixture to white mixture; fold (there may be a small amount of liquid that will not blend in). Fold half of egg mixture into warm (not hot) chocolate mixture. Fold in remaining egg mixture. DO AHEAD Can be made 1 day ahead. Place plastic wrap directly onto surface of soufflé mixture; chill.

Preheat oven to 350°F. Butter and sugar eight 3/4-cup ramekins or custard cups. Fill halfway with soufflé mixture. Spoon rounded tablespoon peanut butter pastry cream into center of each. Spoon remaining soufflé mixture atop pastry cream to cover and fill ramekins. Bake until soufflés rise about 1 inch above dish and are almost set in center, about 24 minutes. Serve immediately.

Bon Appétit, November 2006

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