SWIRLED CHOCOLATE AND PEANUT BUTTER SOUFFLÉ Serve this light and billowy dessert straight from the oven. For a show-stopping presentation, drizzle chocolate sauce on individual dessert plates, top with a serving of the soufflé, and sprinkle with a handful of chopped peanuts. Butter or margarine Sugar 2 ounces bittersweet or semisweet chocolate, chopped 3 tablespoons butter or margarine 1/4 cup all-purpose flour 1 1/4 cups half-and-half, light cream, or milk 1/4 cup creamy peanut butter 4 egg yolks 6 egg whites 1/3 cup sugar

Preheat oven to 350°F.

Grease the sides of a 2-quart soufflé dish with butter or margarine. For a collar on the soufflé dish, measure enough foil to wrap around the top of the soufflé dish and add 3 inches. Fold the foil in thirds lengthwise. Lightly grease one side with butter or margarine; sprinkle with sugar. Attach the foil, sugar side in, around the outside of the dish so that the foil extends about 2 inches above the dish. Tape ends of foil together. Sprinkle sides of dish with sugar. Set the dish aside.

Melt the chocolate; set aside. Meanwhile, melt 3 tablespoons butter or margarine in a medium saucepan. Stir in flour. Add half-and-half, light cream, or milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Stir half of the hot cream mixture into the chocolate; set aside.

Stir peanut butter into the remaining hot cream mixture in the saucepan. With an electric mixer, beat 2 of the egg yolks in a medium mixing bowl just until combined. Gradually stir the peanut butter mixture into the beaten yolks; set aside.

Beat the remaining egg yolks in another bowl. Gradually stir the chocolate mixture into the remaining egg yolks; set aside.

Thoroughly wash beaters of the electric mixer. Beat egg whites in a large mixing bowl on medium to high speed until soft peaks form (tips curl). Gradually add 1/3 cup sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight) and sugar is completely dissolved.

Gently fold half of the beaten egg white mixture into the peanut butter mixture. Transfer peanut butter mixture to the prepared soufflé dish. Gently fold the remaining egg white mixture into the chocolate mixture. Spoon chocolate mixture on top of peanut butter mixture in the soufflé dish. Using a small narrow metal spatula, gently swirl the chocolate mixture into the peanut butter mixture.

Bake in the preheated oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve at once.

Makes 6 to 8 servings.

1 Serving: Calories: 345, Fat: 24g (Saturated: 11g), Cholesterol: 177mg, Sodium: 192mg, Carbohydrate: 24g, Protein: 11g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]