Individual Chocolate Souffles

Yield: 2 large or 4 small servings


2 ounces 60% Cacao Bittersweet Chocolate Baking Bar
2 teaspoons unsalted butter, melted
2 tablespoons plus 2 teaspoons granulated sugar, divided
2 tablespoons plus two teaspoons milk
1 egg yolk
2 egg whites


Heat oven to 350 F. Brush two 1 1/2-cup or four 1/2-cup ovenproof ramekins with butter; dust bottom and sides with 1 tablespoon granulated sugar. In double boiler over hot water, melt chocolate with milk and 1 tablespoon sugar. Cool for 5 minutes. Whisk egg yolk into chocolate mixture. In large bowl with electric mixer, beat egg whites until soft peaks form; add remaining 2 teaspoons granulated sugar and beat until stiff but not dry. With rubber spatula, fold one-fourth of egg whites into chocolate mixture, then fold in remaining egg whites. Divide between prepared ramekins. (Souffl├ęs may be prepared ahead up to this point and refrigerated for up to 2 hours. Bake straight from refrigerator, adding 3 minutes to baking time.) Bake 20 minutes for large ramekins and 15 minutes for small ramekins. Remove from oven; dust tops of souffl├ęs with powdered sugar, using heart-shaped stencil if desired.