6.75 oz Cold Cream Butter and granulated sugar (to grease mold)
Carefully butter the molds with a pastry brush. The brush stroke should be from top to bottom and even to encourage the souffle to rise straight. Add sugar to the mold until all buttered surfaces are covered, then tap out excess. Set aside in a cool place.
Melt the chocolate to 105F.
Sift together the cornstarch and cocoa powder.
Bring the cream to a boil and gradually add the cornstarch/ cocoa powder mixture, whisking constantly as you pour. Bring to a rolling boil for at least 1 minute.
Take the pot off the heat and slowly pour over the melted chocolate in several addtions, whisk thoroughly before adding more liquid.Then add the egg yolks and mix until smooth and glossy.
Beat the egg whites on a stand mixer until frothy, then gradually add the powdered sugar. Remove from mixer when the whites are at a soft peak.
Carefully fold the beaten whites into the warm chocolate mixture in several additions.
Pour into the prepared molds- souffles can be set aside in fridge until ready to bake.
When you are ready, preheat the oven to 375 F.
Bake for 10-12 minutes, until puffed and crusted on the top, but still soft in the center. Serve immediately.
Chef’s tips: Serve hot out of the oven on a plate with a side of ice cream, whipped cream, fruit compote, or sauce of your choice.