Recipe - Chocolate Souffles With White Chocolate-Rum Sauce

Butterflavor cooking spray
2 tablespoon Sugar
1 One half cup Skim milk
Three fourths cup Sugar
2/3 cup Dutch process cocoa or
unsweetened cocoa
3 tablespoon Allpurpose flour
One fourth teaspoon Salt
1 ounce Semisweet chocolate
3 lg Egg yolks
5 lg Egg whites
One fourth teaspoon Cream of tartar
1/3 cup Sugar
1 Bar (3 oz) premium white
chocolate; chopped
2 tablespoon Skim milk
1 tablespoon White rum

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

Combine 1 One half cups milk, Three fourths cup sugar, cocoa, flour, and salt in a large
saucepan; cook 5 minutes over mediumhigh 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 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form. Gently
fold onefourth 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 recipeludigest Volume 01 Number 328 by The Taillons
taillon@earthlink.net on Nov 29, 1997