Make-Ahead Chocolate Soufflés with Peppermint Bark Ice Cream are a perfect addition to any gathering. They are prepared a day ahead, giving you one less thing to worry about when entertaining.
Make-Ahead Chocolate Soufflés with Peppermint Bark Ice Cream brings together the rich, decadent essence of NESTLÉ® TOLL HOUSE® chocolate with the cool, festive flair of peppermint bark ice cream. This delightful dessert, perfect for any holiday occasion, combines light and airy soufflés made with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and NESTLÉ® TOLL HOUSE® Baking Cocoa, offering a heavenly chocolate experience.
These soufflés are an ideal addition to your Christmas dessert spread, embodying the spirit of the holidays with every bite. Perfect for all occasions and easy to prepare, this dessert can be made in advance, saving you valuable time and stress when hosting a gathering.
Elevate your festive sweets with Make-Ahead Chocolate Soufflés with Peppermint Bark Ice Cream from NESTLÉ® TOLL HOUSE®, ensuring your celebrations are both delicious and memorable.
Ingredients
Key Products
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Directions
Step 1
Spray eight 6-ounce ramekins or custard cups with nonstick cooking spray; dust with granulated sugar.
Step 2
Microwave morsels, butter and baking cocoa in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in egg yolks and vanilla extract.
Step 3
Beat egg whites in large mixer bowl until soft peaks form. Gradually beat in remaining 1/3 cup granulated sugar until stiff peaks form. Stir one-fourth of egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Spoon into prepared ramekins, filling about 3/4 full. Cover soufflés individually with plastic wrap and refrigerate for up to 1 day.
Step 4
Preheat oven to 400° F. Remove plastic wrap from soufflés. Place soufflés on baking sheet. Bake on center oven rack for 18 to 20 minutes or until puffed and center still moves slightly. Serve with scoop of ice cream. Serve immediately.
If you wish to prepare batter and bake immediately, reduce bake time by a couple minutes.
Ingredients
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Make It
Step 1
Spray eight 6-ounce ramekins or custard cups with nonstick cooking spray; dust with granulated sugar.
Step 2
Microwave morsels, butter and baking cocoa in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in egg yolks and vanilla extract.
Step 3
Beat egg whites in large mixer bowl until soft peaks form. Gradually beat in remaining 1/3 cup granulated sugar until stiff peaks form. Stir one-fourth of egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Spoon into prepared ramekins, filling about 3/4 full. Cover soufflés individually with plastic wrap and refrigerate for up to 1 day.
Step 4
Preheat oven to 400° F. Remove plastic wrap from soufflés. Place soufflés on baking sheet. Bake on center oven rack for 18 to 20 minutes or until puffed and center still moves slightly. Serve with scoop of ice cream. Serve immediately.
If you wish to prepare batter and bake immediately, reduce bake time by a couple minutes.
Ingredients
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