White chocolate soufflés
SmartPoints® value per serving
This impressive yet easy-to-prepare soufflé recipe can be doubled or tripled for entertaining. They're made with sugar, flour, white chocolate squares, skim milk, eggs, and cream of tartar. For added convenience, you can coat the ramekins and prepare the white chocolate base up to four hours ahead of time. Just be sure to press the 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 to 400°F and proceed from step 3. Any leftovers (though they won’t be puffed) are delicious cold.
Unsweetened baking chocolate square(s)
2 square(s), White, (1-ounce), coarsely chopped
Fat free skim milk
Uncooked egg yolk(s)
Cream of tartar
- 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.
- 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.
- 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.
- 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.