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.
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 souffle s, fold in 2 stiffly beaten egg whites
just before pouring into dishes and bake immediately.
Posted by Chyrel at Recipe Goldmine 10/10/2001 11:07 am.