Chocolate Soufflés With White Chocolate-Rum Sauce

1. 1

   Preheat oven to 400u00b0.

2. 2

   Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 2 tablespoons sugar. Place on a baking sheet; set aside.

3. 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. 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 400u00b0 for 20 minutes or until puffy and set.

5. 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 souffle with a spoon; pour 1 tablespoon sauce over each souffle. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.