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Peanut Butter and Chocolate Soufflé

Chocolate pudding gives a creamy quality (and stability) to these yummy soufflés.


  • 2 cups milk
  • 1/2 cup peanut butter
  • 1 small box regular chocolate pudding mix
  • 3 slightly beaten egg yolks
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • Whipped cream
  • Chopped peanuts (optional)

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  1. In a medium saucepan combine milk, peanut butter, and pudding mix. Cook and stir over medium heat until thickened and bubbly. Remove from heat.
  2. Place egg yolks in a large mixing bowl. Gradually stir chocolate mixture into the egg yolks. Stir in vanilla extract.
  3. Cover surface of mixture with plastic wrap.
  4. Cool mixture about 15 minutes.
  5. In a medium mixing, bowl beat egg whites until stiff peaks form. Fold into partially cooled chocolate mixture.
  6. Spoon into 6 ungreased 6-ounce custard cups. Place cups in a 13 x 9-inch baking pan and place in the oven. Pour boiling water into baking pan to a depth of 1 inch.
  7. Bake soufflés in a 350 degree F oven for 30 minutes or until centers shake slightly.
  8. Serve hot or chilled with whipped cream and chopped peanuts, if desired.

Makes 6 servings.