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.

~--

Related recipes