Cream Puff Souffle With Hot Fudge Sauce Recipe
Servings: 10
Ingredients
- (See CREAM PUFFS III recipe)
- 6 x Egg yolks
- 1/2 c. Sugar
- 4 x Egg whites Few drops of lemon juice
- 1 c. Heavy cream
- 3 Tbsp. Bailey's Irish Cream
- 2 Tbsp. Irish whiskey
- 8 ounce Bittersweet chocolate (good quality:Callebaut)
- 1/2 c. Heavy cream
Directions
- 1. To make the souffle, beat the egg yolks with half the sugar in a large bowl till very thick and light in color. Beat the heavy cream till it holds soft peaks.
- 2. In another large bowl, beat the whites with the lemon juice untilfoamy, then gradually add in the remaining sugar while continuing to beat till whites are hard but still glossy. Stir the Irish Cream and the whiskey into the yolks, then mix in the whites.
- 3. Fill the puffs with the souffle mix and replace the tops. Place on cookie sheets or possibly trays, cover with foil, and freeze several hrs or possibly overnight.
- 4. Just before serving, make the Warm Fudge Sauce. Heat the chocolatewith the cream, stirring well to blend. Pass the warm sauce at the table, to be poured over frzn souffles. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 10 servings | |
| Calories 221 | |
| Calories from Fat 158 | 71% |
| Total Fat 18.52g | 23% |
| Saturated Fat 11.48g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 12mg | 1% |
| Potassium 202mg | 6% |
| Total Carbs 17.27g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 10.22g | 7% |
| Protein 3.29g | 5% |
