Rum Souffle

Rum Souffle


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A gorgeous dessert souffle that will impress your guests!

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Serving Size / Yield

6 servings


  • 2 oz. baking chocolate
  • 1 1/2 C. hot milk
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 1/2 C. sugar
  • 4 egg yolks
  • 1/4 tsp. salt
  • 2 Tbs. dark Jamaica rum
  • 5 egg whites
  • 1 C. whipped cream
  • 1 C. confectioner's sugar

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Set oven to 375 degrees. Prepare a 1 1/2-quart souffle dish by buttering and sugaring the dish and the top third of the paper collar.  Melt chocolate in 1/2 cup milk.  Add remaining milk.  Melt butter and stir in flour and sugar.  Add hot chocolate mixture gradually and stir over a low heat until the mixture starts to boil.  Remove from heat.  Add rum.  Beat egg yolks.  Stir in 2 tablespoons of chocolate mixture.  Add remainder of chocolate mixture.  Cool.  Fold in stiffly beaten egg whites, taking care not to overmix.  Bake in prepared souffle dish at 375 degrees for 45 minutes.  Dust heavily with sifted confectioners' sugar and serve immediately.

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