That must be why I like nice airy souffles so much. Wait. Does that mean I’m a cannibal if I eat one? Ehhh, who cares; they’re tasty (wonders suddenly if I was a member of the Donner Party in a past life).
Once upon a time, I wouldn’t eat souffles. I also wouldn’t eat sushi, anything with Acai Berries, Quinoa or any sort of thing touted as an ancient grain,. Nor would I touch Risotto, anything “Blackened” (unless I accidentally burned it) Avocados, Organic Foods, bottled water, artisan anything or anything bought at the “it” store of any given moment. I had/have a thing about being trendy.
Ok, really, I have this slight quirk when it comes to being non-conformist. Fine! I admit it! I really really hate to follow the crowds. I think it comes from being that “bully target” when I was a kid. If I wasn’t good enough then, I’m sure as hell not changing and being like everyone else just to fit in NOW. That
stupidly extended to what I would eat.
Yeah. I need therapy.
I have however gotten to the point of eating most of those things. I still tend to roll my eyes at organic simply because I’m too cynical for my own good and don’t believe that 1) the vast majority of organic/clean foods are any better for you (unless you raise them yourself) than other foods and a lot of studies agree with that idea and 2) I’m not rich. Plus, unless it is in a California roll piece of sushi, I still don’t care for avocados. Nor will I buy 99.9% of anything labeled artisan simply because I hate snooty foods lol and that I’m not rich thing again
I have learned to love souffles. Sweet, savory, whatever, I’ll try them. I admit to a fondness for the sweet ones though. Whoda thunk it huh?
I have always loved the chocolate mint combo. I have mentioned that on a number of blogs recently because it tis the season for that combination right now. However, even there, I have to be different. It’s a sickness; I swear. I need rehab. Or chocolate. Whichever.
So I didn’t make mine with milk or dark chocolate (or the real stuff as my friend Bel would say. According to her, white chocolate isn’t real ). I made it with white chocolate. But being me, I had to mess with it even more. So I added that nice minty Christmas mint flavor by adding some Peppermint Schnapps.
This turned out really really good. I was kind of tickled with myself to be honest. It would be a perfect fit on Christmas or just whenever you want a treat. So try this one. I insist. Or I’ll make you eat raw liver. This is a change up from a white chocolate souffle recipe I found at thatsmyhome.com
White Chocolate & Peppermint Schnapps Souffle
- 5 large eggs, room temp & separated
- 1/4 teaspoon cream of tartar (USE this… it helps stabilize the egg whites which is important in souffles)
- 4 tablespoons sugar
- 1 tablespoon sugar (no, that’s not a typo)
- 1/4 cup flour
- 3/4 cup whole milk (or just mix a little cream into lighter milk. Just use milk with some fat. It helps add richness and height)
- 4 tablespoons peppermint schnapps
- 1/2 teaspoon peppermint extract
- 8 ounces good quality white chocolate
- 2 tablespoons heavy cream
- 2 tablespoons butter
- 2 crushed candy canes
- In a microwave safe bowl, combine the white chocolate, cream. 1/2 teaspoon peppermint extract, 2 tablespoons of the schnapps and butter. Microwave in one minute increments, stirring after each, until melted. Set aside.
- In a medium heavy bottomed sauce pan, beat the egg yolks with the 4 tablespoons sugar. Add the flour and beat just until blended.
- Slowly beat in the milk & 2 tablespoons of the schnapps.
- Cook over low heat, stirring constantly, until mixture is thick. Don’t boil. Do NOT get bored and walk away. You’ll regret it. Please don’t ask how I know this.
- Cool the egg mixture until it is barely warm. Stir the white chocolate mixture into it.
- Preheat your oven to 375 degrees. Butter and sugar 4 individual souffle dishes.
- In a VERY clean preferably glass, bowl (make sure it is squeaky clean or your whites won’t rise), beat your egg whites with the cream of tartar until foamy. Add in the 1 tablespoon sugar. Beat until stiff.
- Pour the egg and chocolate mixture into a large clean bowl. Fold the beaten whites into the yolk mixture; about half at a time. Make sure no white streaks remain.
- Bake at 375 for about 35 minutes or until they are puffy, set and lightly browned. They can move but they shouldn’t jiggle. The center should look dry. Use just your oven light to check them because it doesn’t take much in the way of cool air to deflate a souffle.
- Remove from the oven and sprinkle with the crushed candy canes. Serve immediately. Souffles wait for no one.