Toasted Coconut Souffle with Chocolate Rum Sauce
(for Sauce)
8 oz semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup dark rum
1/4 cup ruby port
(for Souffle)
1 cup plus 6 T sugar
6 large eggs, separated
1/3 cup plus 1 1/2 T all purpose flour
2 cups milk
1 T vanilla extract
1/2 cup sweetened shredded coconut, toasted
>how to make<
(for Sauce)
*Stir chocolate and cream in heavy saucepan over low heat until chocolatemelts.
*Whisk in rum and port.
(for Souffle)
*Preheat oven to 450 degrees.
*Butter and sugar six 1-fup souffle dishes.
*Whisk 1 cup plus 2 T sugar, egg yolks and flour together in heavy medium saucepan.
*Gradually stir in milk and vanilla.
*Add coconut and stir to continue.
*Bring custard to boil, stirring constantly.
*Boil until thickened, about 1 minute.
*Let stand until cool but not set.
*Beat egg whites to soft peaks in large bowl.
*Gradually add remaining 4 T sugar and heat until stiff but not dray.
*Fold whites into custard.
*Divide souffle mixture among prepared dishes.
*Place dishes in baking pan.
*Add enough hot water to pan to come halfway up sides of souffle dishes.
*Bake until souffles puff and tops are golden brown, about 20 minutes.
*Meanwhile, rewarm chocolate rum sauce until heated through.
*Spoon some sauce over souffles.
*Pass remaining sauce separately.
-makes 6-
Labels: Coconut Souffle recipe, souffle recipe, Souffle sauce recipe