Prep 20 mins
Cook 17 mins
These small soufflés take a little bit of time, but the effort is so worth it! I serve them with a white chocolate rum sauce. Recently I tried them with Chef Vseward's rasperry sauce http://www.recipezaar.com/200067 and I believe they taste even better now. Thank you Vseward.
- For the Soufflés:.
- Lightly butter 8-6oz ramekins, and dust them with granulated sugar. Set aside.
- Melt chocolate in a double boiler, covered, over barely simmering water. Remove the cover, and stir until the chocolate is smooth. Remove top pan of the double boiler from the heat.
- In a small pot, melt the butter over moderate heat. Stir in the flour and cook until the mixture is thickened but not browned, 1 to 2 minutes. Add the milk and whisk briskly until the mixture is smooth and thick, about 3 minutes. Remove the pan from the heat, add the melted chocolate, and whisk until smooth. Whisk in the egg yolks and vanilla, and set the pan aside.
- Beat the egg whites and lemon juice at medium speed until soft peaks form, about 1 minute. Gradually sprinkle the granulated sugar on top; continue to beat at hight speed until the whites are stiff but not dry.
- Using a rubber spatula, stir one quarter of the whites into the chocolate mixture to lighten it, then fold in the remaining whites. Spoon into the ramekins, filling each to the top.
- At this point the soufflés can be refrigerated, uncovered for up to 5 hours.
- preheat oven to 375. Bake the soufflés for 17 minutes or until they are puffed and slightly cracked. Dust with powdered sugar. Serve immediately.
- For the Sauce:.
- In the top of a double boiler melt the white chocolate over simmering water. Whisk in the rum until it is completely incorporated. Remove the top from the heat and let the sauce stand at room temperature.
- Serve the sauce at room temperature or slightly warm. Pass around sauce in a small pitcher at the table.