Dark Peanut Butter Chocolate Soufflés


for 5 ramekins (=ovenproof moulds) for the filling  

  • 50 g white chocolate
  • 50 g peanut butter

for the dough:

  • 80 g dark chocolate (min. 70% cocoa content)
  • 75 g butter
  • 30 g flour
  • 3 eggs
  • 75g sugar

+ butter and flour to grease and dust + chocolate flakes for decoration + chopped hazelnuts and peanuts for decoration


  1. Melt the white chocolate in a bowl over a water bath. Mix the melted white chocolate well with peanut butter until it forms a mass. Leave to cool in the fridge.
  2. Preheat the fan oven to 160 ºC. Grease the moulds, dust with flour and set to one side.
  3. Melt the dark chocolate over the water bath. Melt the butter in a saucepan at medium heat until it boils. Pour over the melted dark chocolate and mix well with a whisk and set to one side.
  4. Form five balls from the peanut-chocolate mixture and place one ball in each of the prepared moulds.
  5. For the soufflé dough, beat the eggs and the sugar with the help of a food processor or hand blender at a medium to high speed until the mixture is fluffy and light. Carefully add the dark chocolate-butter mixture to the egg mixture.
  6. Fold the flour lightly into the mixture. The dough should have a fluffy, light consistency. Pour into the prepared moulds and cover the peanut balls well.
  7. Bake for 12 – 15 minutes on a middle shelf. Take the soufflés out of the oven and allow to cool for a short time at room temperature.

Sprinkle with chocolate flakes and chopped nuts. Enjoy warm.

„Food should make you happy and do you good –
and we love our work for exactly this reason“
… Carolina and Carina agree.

You can find more fantastic recipes at …
the Foodblog „Kitchenstory“ from Carolina Auer and Carina Grissemann

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