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Chocolate Souffles With White Chocolate Rum Sauce

Make Chocolate Souffles With White Chocolate Rum Sauce at home with Butter Flavor Cooking Spray, Sugar, Skim Milk, Dutch Process Cocoa Or Unsweetened Cocoa, and All Purpose Flour. Serves 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• to taste
• 2 tbsp
• 1 1/2 cup
• 3/4 cup
• 2/3 cup
• 3 tbsp
• 1/4 tsp
• 1 oz
• 3
• 5
• 1/4 tsp
• 1/3 cup
• 1
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

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

2. 2

   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.

3. 3

   Cook and additional 30 seconds, stirring constantly.

4. 4

   Remove from heat; add semisweet chocolate, stirring until melted.

5. 5

   Gradually add chocolate mixture to egg yolks, stirring well.

6. 6

   Return mixture to pan.

7. 7

   Cook 2 minutes over medium heat, stirring constantly.

8. 8

   Spoon mixture into a large bowl; cool to room temperature, stirring constantly.

9. 9

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

10. 10

    Add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form.

11. 11

    Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.

12. 12

    Spoon batter evenly into prepared ramekins.

13. 13

    Bake souffles at 400 F for 20 minutes or until puffy and set.

14. 14

    Combine white chocolate and 2 tbsp milk in a small saucepan; cook over low heat until chocolate melts.

15. 15

    Remove from heat; stir in rum.

16. 16

    Cut into each souffle with a spoon; pour 1 tbsp sauce over each souffle.

17. 17

    Serve immediately.

18. 18

    NOTES: Per serving: cals - 289 - 24%ff fat - 7.8g