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Peppermint white chocolate soufflés

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

The perfect winter dessert recipe

French food can be intimidating, especially for us regular home cooks. Souffles, for one, can seem daunting if you've never tackled one. But don't worry. This white chocolate peppermint souffle is foolproof, so just about anyone can master it.

Double chocolate peppermint white chocolate soufflés

The sweet, fluffy and delicious souffles are topped with crunchy candy cane pieces and dark chocolate, giving them a fabulous holiday makeover. If you're hosting a dinner party or having friends over during the holiday, these white chocolate souffles are perfect.

Peppermint white chocolate souffle recipe

Serves 2

Ingredients:

  • 2-1/2 ounces (1/3 cup) white chocolate
  • 1-1/2 large egg yolks
  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • Dash salt
  • 2-1/2 tablespoons all-purpose flour
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons melted dark chocolate
  • 3 candy canes, chopped

Double chocolate peppermint white chocolate soufflés

Directions:

  1. Preheat oven to 375 degrees F. Grease two ramekins or cocottes with nonstick cooking spray.
  2. Melt the chocolate in a heatproof bowl (we used a glass Pyrex) in the microwave until melted, about 1 minute, stirring every 30 seconds to prevent burning. Add the egg yolks to the chocolate and mix well to combine.
  3. In a bowl of a stand mixer, beat the egg whites with the cream of tartar until soft glossy peaks form. Add in the vanilla. Gradually mix in the flour, sugar and salt. Beat on high until mixture is fluffy and glossy.
  4. Fold in half of the egg whites to the chocolate mixture. Once mixed in, fold in the second half of the egg whites.
  5. Pour the mixture into the ramekins. Cover and let rest for about 20 minutes.
  6. Bake for about 22-25 minutes or until risen. Top with melted chocolate and candy canes.

More French dessert recipes

Strawberry clafouti
Making a yule log cake
Marvelous macarons

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