Chocolate Soufflés with Brown Sugar and Rum Whipped Cream

Chocolate Soufflés with Brown Sugar and Rum Whipped Cream
Photo by Christopher Hirsheimer

Ingredients

  • ½ cup heavy cream
  • ¼ tsp. pure vanilla extract
  • 1 Tbs. dark rum
  • 4 large egg yolks
  • 6 oz. bittersweet chocolate, preferably 64% cacao, chopped
  • 6 large egg whites, at room temperature
  • 1 Tbs. light brown or demerara sugar
  • + 3 more ingredients
    • ½ oz. (1 Tbs.) unsalted butter, melted
    • ½ cup plus 2 Tbs. granulated sugar
    • ½ cup plus 1 Tbs. whole milk

Brush eight 6-oz. straight-sided ramekins with the butter and coat evenly with 2 Tbs. of the sugar, tapping out the excess. Set aside. In a 2- to 3-quart saucepan, heat the milk over medium-high heat until steaming hot. Add the chocolate and stir with a rubber spatula until melted. Transfer the...

View full recipe at Fine Cooking

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