• Ingredients: 27
  • Serves: 6

Toffee souffles with chocolate sauce with large egg whites, room temperature, sugar, finely chopped toffee candy.

Ingredients

Sauce

Soufflés

  • 3 large egg whites, room temperature
  • 1/4 cup sugar
  • 1 cup finely chopped toffee candy

For the pears

  • 1 firm-ripe Bosc pear
  • 1 tbsp. unsalted butter
  • 1 tbsp. sugar

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

For sauce:

  1. Step 1 Cook first 3 ingredients in heavy small saucepan over medium heat, stirring until sugar dissolves. Add chocolate and stir until melted.

    For this step you will need

For soufflés:

  1. Step 2 Preheat oven to 375°F. Butter and sugar six 2/3-cup soufflé dishes. Whisk yolks, brown sugar and flour in medium bowl.

    For this step you will need

  2. Step 3 Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk mixture into yolk mixture. Return mixture to saucepan and whisk constantly over medium heat until mixture is very thick, about 2 minutes.
  3. Step 4 Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in 1/4 cup sugar and continue beating to stiff peaks.

    For this step you will need

  4. Step 5 Gently fold 1/4 of whites into soufflé mixture to lighten. Fold in remaining whites. Gently fold in 3/4 cup chopped toffee.
  5. Step 6 Divide mixture among prepared dishes. Smooth tops. Bake until soufflés puff and tops are golden, about 12 minutes.

Nutrition information

Calories 544 Carbohydrates 53 g (18%)
Fat 36 g (55%) Protein 8 g (16%)
Saturated Fat 21 g (106%) Sodium 98 mg (4%)
Polyunsaturated Fat 2 g Fiber 3 g (13%)
Monounsaturated Fat 11 g Cholesterol 223 mg (74%)