Chocolate souffles with white chocolate-rum sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Butter-flavor cooking spray | ||
| 2 | tablespoons | Sugar |
| 1½ | cup | Skim milk |
| ¾ | cup | Sugar |
| ⅔ | cup | Dutch process cocoa or unsweetened cocoa |
| 3 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Salt |
| 1 | ounce | Semisweet chocolate |
| 3 | larges | Egg yolks |
| 5 | larges | Egg whites |
| ¼ | teaspoon | Cream of tartar |
| ⅓ | cup | Sugar |
| 1 | Bar (3 oz) premium white chocolate; chopped | |
| 2 | tablespoons | Skim milk |
| 1 | tablespoon | White rum |
Directions
Preheat oven to 400°. Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 2 tbsp sugar. Place on a baking sheet; set aside.
Combine 1½ cups milk, ¾ cup sugar, cocoa, flour, and salt in a large saucepan; cook 5 minutes over medium-high heat, stirring constantly with a whisk until mixture thickens and comes to a boil. Cook and additional 30 seconds, stirring constantly. Remove from heat; add semisweet chocolate, stirring until melted. Gradually add chocolate mixture to egg yolks, stirring well. Return mixture to pan. Cook 2 minutes over medium heat, stirring constantly. Spoon mixture into a large bowl; cool to room temperature, stirring constantly.
Beat egg whites and cream of tartar at high speed of a mixer until foamy.
Add ⅓ cup sugar, 1 tbsp at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon batter evenly into prepared ramekins.
Bake souffles at 400° for 20 minutes or until puffy and set.
Combine white chocolate and 2 tbsp milk in a small saucepan; cook over low heat until chocolate melts. Remove from heat; stir in rum. Cut into each souffle with a spoon; pour 1 tbsp sauce over each souffle. Serve immediately.
NOTES : Per serving: cals - 289 - 24%ff, fat - 7.8g Recipe by: Cooking Light - November/December 1997 Posted to recipelu-digest Volume 01 Number 328 by The Taillons <taillon@...> on Nov 29, 1997