White Chocolate Soufflés

10
Total Time
22 min
Prep
7 min
Cook
15 min
Serves
2
Difficulty
Easy
This impressive yet easy-to-prepare recipe can be doubled or tripled for entertaining.

Ingredients

sugar

3 tsp

unsweetened baking chocolate square(s)

2 square(s), White, (1-ounce), coarsely chopped

fat free skim milk

1 Tbsp

uncooked egg yolk(s)

1 large

all-purpose flour

1 Tbsp

egg white(s)

2 large

cream of tartar

¼ tsp

Instructions

  1. Preheat the oven to 400°F. Spray 4 (4-ounce) ramekins with nonstick spray. Sprinkle 1 teaspoon of the sugar into one of the cups, turning the cup to coat the bottom and side with the sugar. Pour the excess sugar into the second ramekin and repeat to coat with the sugar. Repeat with the remaining cups. Refrigerate the sugared cups until ready to use.
  2. Place chocolate and milk in a medium microwavable bowl. Microwave on High about 30 seconds, stirring at 10-second intervals, until the chocolate is melted and smooth. Whisk in the egg yolk and flour until blended and smooth; set aside until cool, 6–8 minutes.
  3. With an electric mixer on medium speed, beat the egg whites and cream of tartar in a medium bowl until soft peaks form, 1–2 minutes. Sprinkle with the remaining 2 teaspoons sugar and beat until soft, glossy peaks form, about 2 minutes longer. Gently fold the beaten egg whites into the chocolate mixture.
  4. Spoon the chocolate mixture into the ramekins. Place the filled cups on a small baking sheet. Bake until puffed and golden, 10–15 minutes. Serve at once. Yields 1 soufflé per serving.

Notes

Coat the ramekins and prepare the white chocolate base up to four hours ahead of time. Be sure to press plastic wrap directly against the surface of the chocolate base to prevent a skin from forming, then refrigerate it. When you are about 30 minutes from sitting down to dessert, preheat the oven and proceed from step 3. Leftovers (though they won’t be puffed) are delicious cold.

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