3 Print View Full Screen Save

Make-Ahead Chocolate Soufflés with Peppermint Bark Ice Cream

Make-Ahead Chocolate Soufflés with Peppermint Bark Ice Cream
Makes:
8
Prep Time:
15
minutes
Total Time:
1473
minutes
Vegetarian
based on
3 reviews
Make-Ahead Chocolate Soufflés with Peppermint Bark Ice Cream are a perfect addition to any gathering. They are prepared a day ahead, giving you one less thing to worry about when entertaining.

In this recipe:


Store Locator

Ingredients:

  • Nonstick cooking spray
  • Granulated sugar
  • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup (1 stick) butter
  • 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 4 large eggs, separated
  • 2 teaspoons vanilla extract
  • 1/3 cup granulated sugar
  • 1 container (14 ounces) Peppermint Bark HÄAGEN-DAZS Ice Cream (optional)

Directions:

SPRAY eight 6-ounce ramekins or custard cups with nonstick cooking spray; coat lightly with granulated sugar.

MICROWAVE morsels, butter and baking cocoa in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in egg yolks and vanilla extract.

BEAT egg whites in large mixer bowl until soft peaks form. Gradually beat in 1/3 cup granulated sugar until stiff peaks form. Stir one-fourth of egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Spoon into prepared ramekins, filling about 3/4 full. Cover soufflés individually with plastic wrap and refrigerate for up to 1 day.

PREHEAT oven to 400° F. Remove plastic wrap from soufflés. Place soufflés on baking sheet. Bake on center oven rack for 18 to 20 minutes or until puffed and center still moves slightly. Serve with scoop of ice cream. Serve immediately.

Cook’s Tip: If you wish to prepare batter and bake immediately, reduce bake time by a couple minutes.


Reviews:

Review This Recipe
  •  Star(s)

    Delicious!

    MICHELLE FLUSTER from Slingerlands, NY

    What a great combination of chocolate & peppermint!! Very festive for the holidays!!!!

  •  Star(s)

    Delicious!

    MICHELLE FLUSTER from Slingerlands, NY

    What a great combination of chocolate & peppermint!! Very festive for the holidays!!!!

  •  Star(s)

    Tasty Treat

    Diane McSweeney from Federal Way, WA

    chocolate and peppermint make the perfect holiday dinner party dessert. yummy!

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 400
  • Calories from Fat: 240
  • Total Fat: 27g (42% of DV)
  • Saturated Fat: 16g (80% of DV)
  • Cholesterol: 135mg (45% of DV)
  • Sodium: 115mg (5% of DV)
  • Carbohydrates: 39g (12% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 35g
  • Protein: 7g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Make-Ahead Chocolate Soufflés with Peppermint Bark Ice Cream

Ingredients

  • Nonstick cooking spray
  • Granulated sugar
  • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup (1 stick) butter
  • 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 4 large eggs, separated
  • 2 teaspoons vanilla extract
  • 1/3 cup granulated sugar
  • 1 container (14 ounces) Peppermint Bark HÄAGEN-DAZS Ice Cream (optional)

 

Directions

SPRAY eight 6-ounce ramekins or custard cups with nonstick cooking spray; coat lightly with granulated sugar.

MICROWAVE morsels, butter and baking cocoa in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in egg yolks and vanilla extract.

BEAT egg whites in large mixer bowl until soft peaks form. Gradually beat in 1/3 cup granulated sugar until stiff peaks form. Stir one-fourth of egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Spoon into prepared ramekins, filling about 3/4 full. Cover soufflés individually with plastic wrap and refrigerate for up to 1 day.

PREHEAT oven to 400° F. Remove plastic wrap from soufflés. Place soufflés on baking sheet. Bake on center oven rack for 18 to 20 minutes or until puffed and center still moves slightly. Serve with scoop of ice cream. Serve immediately.

Cook’s Tip: If you wish to prepare batter and bake immediately, reduce bake time by a couple minutes.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

add to my recipe box

Make-Ahead Chocolate Soufflés with Peppermint Bark Ice Cream

Add to Folder Cancel

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

recipe added successfully!

Make-Ahead Chocolate Soufflés with Peppermint Bark Ice Cream was added to your  folder.

Close

share with your friends

Make-Ahead Chocolate Soufflés with Peppermint Bark Ice Cream