Kahlua White Russian Souffles
Unsalted butter, room temperature
Sugar
1/3 cup Kahlúa
6 oz. white chocolate, chopped
5 eggs
1/2 cup whipping cream
8 oz. 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 350F 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 soufflés 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 soufflés, fold in 2 stiffly beaten egg whites just before pouring into dishes and bake immediately.
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