white russian soufflés

This was my favorite recipe that came out of my baking with booze story.  Seriously.  This Thanksgiving, I'm switching it up and making white Russian soufflés for dessert, just because they're that good.  Who needs pumpkin pie?

Kahlúa and white chocolate might just be the most awesome combination ever.  Add cream cheese to the mix... and you have my perfect dessert.

White Russian Soufflés
adapted from Razzle Dazzle Recipes
recipe published in Seven Days: Liquid Diet

1/2 cup Kahlúa
3/4 cup white chocolate chips
5 eggs
1/2 cup whipping cream
8 ounces cream cheese, cubed
unsweetened cocoa powder

Melt white chocolate chips into Kahlúa in a saucepan over low heat, whisking frequently to blend. Remove from the heat and set aside to cool slightly.

Crack the eggs into a blender. Add the cream and mix. Pour the cooled Kahlúa mixture in and blend. Gradually add cream cheese, a few cubes at a time, until smooth. At this point, you can refrigerate the mixture until ready to bake. (Or bake a couple of soufflés now and save the rest for later.) This will yield four to six soufflés.

Butter the soufflé cups and coat with sugar. Pour the mixture into the cups until three-quarters of the way full.  Run a finger along the inside edge of the soufflé to allow even rising. Bake for 20 minutes in the center of an oven preheated to 350 degrees.  The edges of the cakes should be set, but the centers will jiggle slightly. Remove and sprinkle the tops with a light dusting of cocoa powder; serve immediately.