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Chocolate Soufflés with White Chocolate-Rum Sauce


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Chocolate Soufflés with White Chocolate-Rum Sauce 0 Picture


  • Butter-flavored cooking spray
  • 2 tablespoons sugar
  • 1 1/2 cups skim milk
  • 3/4 cup sugar
  • 2/3 cup Dutch process or unsweetened cocoa
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 ounce semisweet chocolate
  • 3 large egg yolks
  • 6 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar
  • 1 (3-ounce) bar premium white chocolate chopped
  • 2 tablespoons skim milk
  • 1 tablespoon white rum


Servings 1


Step 1

Preheat oven to 400º.

Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 2 tablespoons sugar. Place on a baking sheet; set aside.

Combine 1 1/2 cups milk, 3/4 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 an 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 occasionally.

Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup sugar, 1 tablespoon 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 soufflés at 400º for 20 minutes or until puffy and set.

Combine white chocolate and 2 tablespoons milk in a small saucepan; cook over low heat until chocolate melts. Remove from heat; stir in rum. Cut into each soufflé with a spoon; pour 1 tablespoon sauce over each soufflé. Serve immediately.

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