Chocolate Souffles with Brown Sugar and Rum Whipped Cream

By á-168951

Ingredients

• Serves: 8
• FOR THE SOUFFLES
• 1/2 oz (1 Tbs) unsalted butter, melted
• 1/2 cup plus 2 Tbs granulated sugar
• 1/2 cup plus 1 Tbs whole milk
• 6 oz bittersweet chocolate, preferably 65% cacao, chopped
• 6 large egg whites, at room temperature
• 4 large egg yolks
• FOR THE CREAM
• 1/2 cup heavy cream
• 1 Tbs light brown
• 1 Tbs dark rum
• 1/4 tsp pure vanilla extract

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

MAKE THE SOUFFLES
Brush eight 6-oz straight-sided ramekins with the butter and coat evenly with 2 Tbs of the sugar, tapping out the excess. Set aside.

In a 2 to 3 quart saucepan, heat the milk over medium-high heat until steaming hot. Add the chocolate and stir with a rubber spatula until melted. Transfer the chocolate mixture to a large bowl and set aside.

Combine the remaining 1/2 cup sugar and 2 Tbs water in a 2 quarter saucepan and set over medium heat, stirring frequently, until the sugar in completely dissolved. Let sit at room temperature while you whip the egg whites.

Mix the egg yolks into the melted chocolate until combined. Fold one-third of the whites into the chocolate mixture until totally combined. Add the remaining two-thirds of the whites and fold until no streaks remain. Divide the batter evenly among the prepared ramekins. Freeze until solid, at least 8 hours ahead, then wrap tightly with plastic wrap. (The souffles may be made to this point up to 1 week ahead.)

BAKE THE SOUFFLES
When ready to serve, position a rack in the top third of the oven and heat the oven to 375 degrees. Remove the ramekins from the freezer and bake until the tops are puffed and cracked (either at the edges or on top) and the souffles are barely set in the middle, 18 to 20 minutes.

MAKE THE WHIPPED CREAM
While the souffles are baking, in a medium bowl, whip the cream using a hand mixer on medium speed until thickened enough to hold very soft peaks. Add the brown sugar, rum and vanilla and continue to mix until soft peaks form.

Serve the souffles, topped with dollops of whipped cream, immediately after baking.