Chocolate Souffles With White Chocolate-rum Sauce

They will object: does not the Old Testament promise that God will prosper His people? Indeed! God increases our yield so that by giving we can prove our yield is not our God. God does not prosper a man’s business so he can move from a Ford to a Cadillac. God prospers a business so that thousands of unreached peoples can be reached with the gospel. He prospers a business so that twelve percent of the world’s population can move a step back from the precipice of starvation.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Dutch	Not, Sent	8	Servings

INGREDIENTS

		Butter-flavor cooking spray
2	T	Sugar
1 1/2	c	Skim milk
3/4	c	Sugar
2/3	c	Dutch process cocoa or
		unsweetened cocoa
3	T	All-purpose flour
1/4	t	Salt
1	oz	Semisweet chocolate
3		Egg yolks
5		Egg whites
1/4	t	Cream of tartar
1/3	c	Sugar
1		Bar, 3 oz premium white
		chocolate chopped
2	T	Skim milk
1	T	White rum

INSTRUCTIONS

Preheat oven to 400Â°. Coat 8 (6-ounce) ramekins with cooking spray;
sprinkle with 2 tbsp 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 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 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 400Â° 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 recipelu-digest Volume 01 Number 328 by The Taillons
<taillon@earthlink.net> on Nov 29, 1997

A Message from our Provider:

“Religion is external, faith is internal.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 261 Calories From Fat: 59 Total Fat: 7.1g Cholesterol: 70.2mg Sodium: 133.2mg Potassium: 137.4mg Carbohydrates: 46.6g Fiber: 1.1g Sugar: 32.9g Protein: 6g