White Chocolate Souffles with Raspberry Sauce
Yield: 6 souffles
- 1 cup(s) Classic White Chips
- 2 teaspoon(s) unsalted butter, melted
- 1/4 cup(s) granulated sugar, divided
- 3 tablespoon(s) all-purpose flour
- 1 pinch salt
- 3/4 cup(s) milk
- 3 eggs, separated
- 2 cup(s) fresh raspberries
- 1/4 cup(s) confectioners' sugar for raspberry sauce
- 12 ounce(s) bag frozen sweetened raspberries, thawed for raspberry sauce
Heat oven to 375F. Brush six 1/2-cup ovenproof ramekins with butter; dust bottom and sides with 2 tablespoons of the sugar. Place on baking sheet. In saucepan, whisk flour and salt with 3 tablespoons of the milk until smooth. Gradually whisk in remaining milk; cook over medium heat, whisking constantly. When mixture thickens, whisk in egg yolks; cook 1-2 minutes more, whisking constantly. Remove from heat; add chocolate and let stand 2 minutes. Whisk until smooth. In large bowl with electric mixer, beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and beat until stiff but not dry. With rubber spatula, fold one-fourth of egg whites into chocolate mixture, then fold in remaining egg whites. Divide among prepared ramekins. (Soufflés may be prepared ahead up to this point and refrigerated for up to 2 hours. Bake straight from refrigerator, adding 3 minutes to baking time.) Bake 15-20 minutes or until tops of soufflés start to turn golden. Remove from oven; serve immediately with raspberry sauce and fresh raspberries.
To make raspberry sauce, in blender, or food processor, purée raspberries. Strain through a strainer to remove seeds; sweeten to taste with confectioners’ sugar.