Mini Chocolate Souffles with Caramel Hazelnut Sauce

These are fantastic and decadent!  I used a dark rum for the sauce that worked really well.  A rich elegant desert.

3/4 cup semisweet chocolate pieces
4 eggs
1 egg white
1/3 cup milk
1/4 cup sugar
1-8oz pkg cream cheese, cubed

Caramel-Hazelnut Sauce


Melt semisweet chocolate pieces and cool.  In a blender container combine eggs, egg white, milk, and sugar.  Cover; blend till smooth.  With the blender running, add the cream cheese cubes through the opening in the blender lid or with the lid slightly  ajar; blend till smooth.  Add the melted chocolate; cover and blend just till combined.   Pour the chocolate mixture into four ungreased 1 cup souffle dishes.  Bake in a 375 oven about 35 minutes or till set.  Serve at once with the warm Caramel Hazelnut sauce.  Makes 4 servings.

Caramel Hazelnut Sauce


In a small saucepan combine 1/4 cup packed brown sugar and 1 1/2 tsp cornstarch.  Stir in 1/3 cup milk and 1 tbsp light corn syrup.  Cook and stir till the mixture is thickened and bubbly.  Cook and stir 2 minutes more.  (the mixture may appear curdled during cooking.) Stir in a handful of whole Hazelnuts, 1 tbsp butter and 2 tsp rum or brandy.  Remove the sauce from heat; cover surface with clear plastic wrap.  Cool slightly.