Chocolate Souffles With White Chocolate-Rum Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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:
1. Preheat oven to 400°.
2. Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 2 tablespoons sugar. Place on a baking sheet; set aside.
3. 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.
4. 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 souffles at 400° for 20 minutes or until puffy and set.
5. 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.
|
|