Mint Chocolate Soufflé Recipe - SORTED 

_ SassySoucyxx _ it's actually about 5 years ago because this is a #tbt

Yeah I know what you mean he kinda does

I don't think they ever have leftovers! 😝

In a good way! :D

You could say they've..... "Leveled up"

You could make the chocolate mix, but it's best to fold in the egg whites just before baking them!

Let us know how you get on! :)

SORTED Food can you use milk chocolate? and My fav to make is my mums gingerbread cookies or my Crisp Crunchies which rant really mine but are know to be made by me in my house! you should try it it's like the bars you guy's made :)

+TeeTua See Elle's comment below. Apparently you can freeze the mix and microwave it for 10 secs before you bake it!

+TeeTua To stay on the side of caution I would say no because as the air that was whisked into the meringue will be lost as the mixture sits. You really must Prep, Mix, Cook, and Serve souffle all in one bout.

Clever! Will have to give that a go!

It should be OK, sometimes they can behave slightly differently though. Haven't tested for this recipe!

Not sure to be honest, haven't tried it! Worth a shot?

+Annie Davidson What do you mean?

+Jannick E as in so whisking the eggs sand sugar at the same time in the first place

Annie Davidson Follow the recipe. and it will be fine :)

+Annie Davidson The whites are the reason for the fluffiness - you whisk a lot of air into them. The yolks add some richness for the chocolatey part, but you only mix them a little bit to incorporate them in the chocolate mixture, which is then just lightly folded into the fluffy whites to retain the fluff. If you didn't separate the whites and yolks, you wouldn't get the air you need into them. You'd get like...scrambled egg dough that probably won't rise well in the oven. The reason you add sugar after, or even better in increments, NOT at the same time, is to get air into the meringue first, then adding sugar until the desired stiffness.

Peanutbutter is quite dense, quite heavy, so i'm not sure you can get proper souffléing with that. But then, i've never tried it in my soufflé ö

Thx!

XxDeviLKunaixX It will have to be mixed in with something like milk, obviously it will take away taste so if you can find a powder mixture of sorts it will do better in any case it will rise.

Thanks!

Oooh ANYTHING? That could be dangerous!

Heavy cream maybe?

can't find that either :( any other suggestions or replacements?

+khadijha lewis Milk and double cream are quite different so I'm not sure. It's a very small amount though, so it could be ok.