Chocolate Soufflés With White Chocolate-Rum Sauce

Cooking Light
8 servings


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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


Preheat oven to 400°.

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 souffles at 400° 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.

Created date

October 2003

Nutritional Information

Calories 289
Caloriesfromfat 24 %
Fat 7.8 g
Satfat 4.2 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 8.4 g
Carbohydrate 46.4 g
Fiber 0.1 g
Cholesterol 84 mg
Iron 1.8 mg
Sodium 157 mg
Calcium 101 mg