DESSERT SOUFFLES: This is another oven to table souffle recipe that you might to try out.

RUM AND CHOCOLATE SOUFFLE:

 

 

 

3 tbsp. butter                                                   

½ cup flour

1 cup milk                                                      

1/3 cup sugar

4 egg yolks + 6 egg whites                                                      

2 ½ oz semi-sweet chocolate, melted

1 ½ oz rum                                                     

pinch of salt                                                    

1 tsp vanilla extract

 

 

 

 

Preheat over to 375 degrees F.  Butter a 4-cup soufflé dish, or 6 small ramekins, and dust with sugar.

 

Melt butter in saucepan, stir in flour and blend well.  In a separate saucepan, combine milk with 2 tablespoons of sugar and bring mixture to a boil. Add this mixture into the butter and flour mixture, whisking with a wire-whisk constantly until well blended. Add in vanilla.  Remove from heat and transfer to a mixing bowl. 

 

Whisk in egg yolks, one at a time, then melted chocolate and rum.

 

In the separate bowl, beat egg whites with a pinch of salt. Add remaining sugar gradually and continue beating until stiff.  Carefully fold egg whites into chocolate mixture. Pour mixture into prepared dish. Place dish in a large baking pan, adding enough boiling water to reach halfway up the sides of the dish.

 

Bake 40 minutes for large soufflé dish, or 20 minutes for ramekins. Remove from oven and serve immediately.