Chocolate souffles with white chocolate-rum sauce

8 Servings

Ingredients

Quantity Ingredient
Butter-flavor cooking spray
2 tablespoons Sugar
1½ cup Skim milk
¾ cup Sugar
⅔ cup Dutch process cocoa or unsweetened cocoa
3 tablespoons All-purpose flour
¼ teaspoon Salt
1 ounce Semisweet chocolate
3 larges Egg yolks
5 larges Egg whites
¼ teaspoon Cream of tartar
⅓ cup Sugar
1 Bar (3 oz) premium white chocolate; chopped
2 tablespoons Skim milk
1 tablespoon White rum

Directions

Preheat oven to 400°. Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 2 tbsp sugar. Place on a baking sheet; set aside.

Combine 1½ cups milk, ¾ 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 and 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 constantly.

Beat egg whites and cream of tartar at high speed of a mixer until foamy.

Add ⅓ cup sugar, 1 tbsp 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.

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

NOTES : Per serving: cals - 289 - 24%ff, fat - 7.8g Recipe by: Cooking Light - November/December 1997 Posted to recipelu-digest Volume 01 Number 328 by The Taillons <taillon@...> on Nov 29, 1997

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