Two Ingredient Chocolate Hazelnut Soufflé
 
Ingredients
  • 1 tablespoon softened butter (for greasing)
  • 4 eggs (separated)
  • 1 cup chocolate hazelnut spread
  • TOPPINGS (OPTIONAL):
  • Whipped cream
  • Confectioners’ sugar
  • Sliced strawberries
Instructions
  1. Preheat oven to 375ºF. Using a pastry brush, brush the inside of 4 (6-ounce) ramekins with softened butter and set aside.
  2. In a large bowl, whisk together the egg yolks and chocolate hazelnut spread and set aside.
  3. In a separate large bowl, using a whisk or a hand mixer fitted with whisk attachment, whisk the egg whites until they reach a stiff peak.
  4. Whisk ⅓ of the whipped egg whites into the chocolate mixture to lighten up the chocolate mixture.
  5. Add the remaining egg whites into the lightened chocolate mixture, folding gently until just incorporated.
  6. Pour the mixture into the buttered ramekins and place in the oven.
  7. Bake for 20 minutes, and serve immediately with suggested toppings.
  8. Tip: timing is everything, so be sure not to bake your soufflé until just before ready to serve. If you remove it too early and it starts to deflate, simply place it back into the oven for 1-2 minutes until it rises again.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2017/10/03/ode-to-peanut-butter-day-three/