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Chocolate Peanut Butter Souffles

Rich chocolate souffles are filled with a creamy peanut butter center to make for an incredible chocolate dessert fit for any occasion.
Prep Time30 mins
Cook Time25 mins
Total Time3 hrs 55 mins
Servings: 8 souffles


For the peanut butter pastry cream:

  • 1 cup whole milk
  • 1 cup half and half
  • 1 large egg
  • 1 large egg yolk
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon flour
  • 1/2 cup smooth peanut butter

For the chocolate cake

  • 10 ounces semisweet chocolate chips
  • 5 tablespoons unsalted butter sliced
  • 5 large egg yolks
  • 2 tablespoons unsweetened cocoa powder
  • 7 tablespoons water
  • 1/4 cup whole milk
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar


For the peanut butter pastry cream:

  • Make the pastry cream first since it needs to chill for 3 hours. Start by adding milk and half and half to a medium saucepan. Bring to a simmer over medium heat and turn off heat before it boils. In a separate medium bowl, add egg, egg yolk, sugar, cornstarch, and flour and whisk to combine. Slowly add hot milk to mixture while continuing to whisk.
  • Pour mixture back into saucepan and return to medium high heat. Whisk continuously. Once it begin to boil, keep whisking for 1 more minute and then remove from heat. It should be nice and thick, like pudding. Add peanut butter to hot mixture and whisk until combined.
  • Strain pastry cream through sieve to remove lumps and then cover with plastic wrap so that it's touching the cream. Refrigerate until chilled, about 2-3 hours.

For the chocolate cake:

  • Place chocolate chips and butter in large microwave-safe bowl. Microwave for 30 seconds, stir, and microwave for another 30 seconds. Repeat until melted. Set aside to cool down.
  • Whisk yolks and cocoa powder together until combined. Add water and milk and whisk until combined. Set aside.
  • In a bowl fitted for a stand mixer, add egg yolks, cream of tartar, and salt together. Beat on medium high until mixture begins to foam. Gradually add in sugar while mixer is on medium low. Raise speed to medium high and beat until stiff peaks form.
  • Add yolk mixture to whites mixture. Fold together gently. There may be some leftover liquid that won't fold in. Fold half of egg mixture into warm chocolate mixture. Add the remaining egg mixture and fold into chocolate mixture until combined. Be careful not to deflate the egg whites. Cover with plastic wrap so it's touching the batter. Refrigerate until pastry cream is ready.
  • Preheat oven to 350 degrees. Prepare ramekins by greasing and then coating in sugar. Scoop chocolate cake mixture with a medium ice cream scoop and place a scoop into each ramekin. With a small cookie scoop (about a tablespoon), scoop peanut butter pastry cream on top of each chocolate scoop and push into chocolate. Place another chocolate scoop on top and spread into an even layer.
  • Bake souffles in preheat oven for 23-25 minutes. Do not open oven until souffles are at least 22 minutes, or else they will fall. Remove from oven when done and serve immediately.


Recipe adapted from Epicurious