Kahlua White Russian Souffles

Posted by Chyrel at recipegoldmine.com 10/10/2001 11:07 am

Unsalted butter, room temperature
Sugar
1/3 cup Kahlua
6 ounces white chocolate, chopped
5 eggs
1/2 cup whipping cream
8 ounces cream cheese, cubed
Unsweetened cocoa powder

Butter six (6 ounce) individual souffle cups. Sprinkle with sugar, shake out excess. Set aside. In small saucepan, combine Kahlua and white chocolate. Melt over low heat, stirring to blend. Remove from heat and cool slightly.

Place eggs in bowl of food processor or blender. Add cream and process to mix. With machine running, slowly pour cooled chocolate mixture through top. Add cream cheese, a few cubes at a time and process until smooth. Pour into prepared dishes and bake in center of oven at 350 degrees F about 20 minutes or until edges are set but centers jiggle slightly when oven rack is shaken gently. Remove from oven and sift cocoa powder lightly over tops. Serve immediately.

NOTE: Because souffles do not contain stiffly beaten egg whites, they can be prepared ahead of time and refrigerated until ready to bake. If chilled, add 5 minutes baking time. However, for lighter souffl s, fold in 2 stiffly beaten egg whites just before pouring into dishes and bake immediately.