Chocolate Soufflés with White Chocolate-Rum Sauce

Chocolate Soufflés with White Chocolate-Rum Sauce
Chocolate Soufflés with White Chocolate-Rum Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 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

Directions

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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