Milk Chocolate Souffles With Nougat Whip

Name: Milk Chocolate Souffles With Nougat Whip
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 8 serving(s)
Ingredients: 12 ounces high quality milk chocolate, chopped; 1/2 cup heavy whipped cream; 2 large egg yolks; 1 pinch salt; 6 large egg whites, room temperature; 2 tablespoons sugar; 1 large egg white, room temperature; 1 1/2 tablespoons honey; 1/3 cup chilled heavy whipping cream; 1 tablespoon Amaretto; 1/4 cup whole toasted almond, toasted, chopped

Submitted by KathyP53

"My family has always enjoyed souflles for dessert..especially from a now-closed local restaurant, Clary's. I'm thinking this will bring back memories! From Bon Appetit."

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Ready In:: 48mins
Ingredients:: 11
Serves:: 8

ingredients

12 ounces high quality milk chocolate, chopped
¹⁄₂ cup heavy whipped cream
2 large egg yolks
1 pinch salt
6 large egg whites, room temperature
2 tablespoons sugar
Nougat Whip
1 large egg white, room temperature
1 ¹⁄₂ tablespoons honey
¹⁄₃ cup chilled heavy whipping cream
1 tablespoon Amaretto
¹⁄₄ cup whole toasted almond, toasted, chopped

directions

Butter eight 3/4 cup souffle dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared souffle dishes on large baking sheet.
Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir in egg yolks and salt into chocolate mixture.
Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tbsp sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared souffle dishes, filling dishes completely.
Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.
Nougat Whip: Using electric mixer, beat egg white in medium bowl until soft peaks form. Gradually add honey, beating until soft peaks form, about 3 minutes.
Combine cream and amaretto in another medium bowl and beat until thick and softpeaks form. Fold whipped cream mixture and almonds into meringue.
Position rack in center of oven and preheat to 400 degrees. Bake souffles on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.
Serve immediately, passing nougat whip alongside.