Chocolate Soufflés with White Chocolate-Rum Sauce

By Lv2Cook

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

Details

Servings 1

Preparation

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.