Cream Puff Souffle with Hot Fudge Sauce
Submitted by finkster
Frozen Irish cream and whiskey soufflé tucked inside cream puffs, drizzled with hot bittersweet fudge sauce. A make-ahead showstopper dessert for entertaining.
YIELD
1 soufflePREP
20 minCOOK
40 minREADY
1 hrsThis is the dessert you pull out of the freezer when you want gasps at the dinner table.
Light, airy soufflé spiked with Irish cream and whiskey gets folded into cream puff shells, then frozen solid until you’re ready to serve.
The magic happens when hot bittersweet fudge sauce hits that icy filling, creating a contrast of warm and cold, rich and ethereal, that’s absolutely irresistible.
Best part? You make everything ahead so there’s zero last-minute stress.
Chef Tips
- Beat egg whites until firm but still glossy; overbeating makes them dry and hard to fold smoothly.
- Fold the whites into the yolk mixture gently in thirds to keep as much volume as possible.
- Freeze the filled puffs uncovered for an hour first, then wrap tightly in foil to prevent freezer burn.
- Make the hot fudge sauce right before serving so it’s pourable and warm when it hits the frozen soufflé.
Ingredients
Directions
To make the souffle, beat the egg yolks with half the sugar in a large bowl.
Beat the heavy cream until it holds soft peaks.
In another large bowl, beat the whites with the lemon juice until to beat until whites are firm but still glossy.
Stir the Irish Cream and the whiskey into the yolks, then fold in the whites.
Fill the puffs with the souffle mixture and replace the tops. Place on cookie sheets or trays, cover with foil, and freeze several hours or overnight.
Just before serving, make the Hot Fudge Sauce. Melt the chocolate with the cream, stirring well to blend.
Pass the hot sauce at the table, to be poured over frozen souffles.
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