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 artisanÂ 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. 😀
Like to know what white chocolate is then, if it isn’t real…
feel like tasting it right now..
Thanks Jay 🙂
Hey, I am a bit of an air head too sometimes ;)! These souffles are wonderful! I love a nice hot souffle fresh from the oven! Your seasonal twist would be delicious to end a holiday meal…or maybe just for a snack as my souffles are often eaten ;)! Hope you are having a lovely night :)!
Airheads unite!! Or inflate…or something
Oh my, look at that perfectly risen souffle 🙂 Looks to die for! I, for one, have never discriminated against poor souffles (but am avidly ostracizing other food groups), and would devour this in seconds. Especially if there’s white chocolate and, as a German, Schnapps involved!
Mostly German here myself so yep, I’ll always take the schnapps 😀
Wow this looks amazing!!!! Love the flavor combo too. Nice job!
Thanks Kara! This is one of my favorite flavor combos 🙂
It’s all that coca cola you been drinking chickie! It’ll do that to you. Loving the taste explosion here. And I hear ya on the trendy thing. Although there are some artisan breads I love.
Thanks Kim. And the Coke keeps me sane which explains a lot about you Pepsi drinkers.
oh my…this sounds so, so fantastic!
Thanks Sarah 🙂
Janet – this looks delicious! Speaking of delicious – your site looks incredible! …I have to confess – I love avocados and adore artisan breads! Can we still be friends?
Thanks Ann. And yeah, I suppose I’ll still keep you around even with those near fatal flaws 😛
I love souffle although I have yet to make one. It’s on my list of things to do and I promise I’ll get there one day maybe before the year is over.. oh wait that’s soon maybe to start the new year 🙂 I live in Seattle I swear everything is organic of some sort here and I totally conformed and buy it and eat it an if it’s artisan I probably have had it. But I then wash it down by drinking a ton of coke and eating cheetos puffs theres no logic in it I’m human and man I love me some cheetos.
Thanks Susie! And you’re my kind of lady! Cokes and Cheetos. We are kindred souls 😛
No, please not the raw liver! Honest, I don’t need pushed on this one. I’m dying to try this wonderful soufflÃ©e – looks and sounds fabulous.
Thanks Jill! Please let me know how it turns out if you try it? 🙂
Love the nice clean look of your site Janet!
These souffles look so perfectly fluffy. A perfectly fluffy, schnappy taste of peppermint and white chocolate is something I would indulge in. Delicious and well done!
Thanks Tina. Clean was what I was aiming for. I was tired of the fussy look
Thank you! I was wondering when rustic bread suddenly became artisan bread. I guess it’s about the same time that it doubled in price. I would so much love these souffles. I’m not much on the savory variety, but love them when they’re made for dessert. Your are absolutely perfect!
Mom Chef, I think you hit the nail on the head. By renaming the breads we make home made, they can charge an arm and a leg for them
And thank you for the compliment on the souffles 🙂
They look adorable and delicious!!!
Thanks Lola!! 🙂
Mmmm… A wonderful holiday dessert! If liking souffles makes you an ‘airhead’ consider me the queen! Beautiful recipe and photography in this post, Janet.
Thank you Viviane! That means a lot coming from you as your photos and recipes are always wonderful
Ok, so maybe it wouldn’t ship well. Guess I will just have to come visit you, so you can make this for me 🙂 I love everything about these!
Erin, that works for me. You visit, I’ll cook. 😀
So light and fluffy – a perfect way to end a holiday meal with something sweet and tasty!
YUM! This is a great holiday dessert, Janet! I always have bad luck with souffles. I need to try them again sometime!
Janet, your site looks awesome! I’m loving this souffle. White chocolate & a little booze are right up my alley! Lovely photo too!
Gorgeous!!! And so festive. Your blog looks fabulous…love the new look (at least it looks new…or maybe I’ve just had enough caffeine???).
Looks wonderful! Peppermint Schnapps in a souffle? Brilliant!
I don’t like artisan, but I am kind of into or-rg-anic…:/ and i loveeeeee souffles, really hit me with any kind I’ll eat it:)) Yours look incredible!
Awesome post..Love your honesty!!!!!
I love making souffles. There is something so magical about them! These look so beautiful and sound divine!
OK, so obviously I’ve been away from my inbox for a long time. Love the new look here and OMG those pictures are fantastic! I’ve never had a souffle, never made one, they aren’t on my radar any time soon, but I’d love it if yours magically appeared on my counter.