- Sugar for dusting ramekins
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ½ cup whole milk
- ¾ cup high quality semisweet chocolate chips
- 2 tablespoons granulated sugar
- 2 large eggs, separated
- 1 tablespoon granulated sugar
- Spray four ¾-cup oven-safe ramekins with nonstick cooking spray.
- Dust with granulated sugar, dumping out the excess, and place on a rimmed sheet pan. Set aside.
- In a small saucepan over medium-high heat melt butter and whisk in flour. Cook for approximately 30 seconds, or until bubbly. Slowly whisk in milk and cook until mixture has thickened and bubbles.
- Remove from heat. Add chocolate and 2 tablespoons sugar, whisking until chocolate is melted and smooth. Allow to cool for about 5 minutes.
- Whisk in egg yolks and pour mixture into a larger bowl.
- In the bowl of an electric mixer, using the whip attachment, beat whites until soft peaks form. Add 1 tablespoon sugar and beat until stiff peaks form.
- Place ½ the whipped whites onto the chocolate mixture and whisk together until the mixture has lightened.
- Using a rubber spatula, fold in the remaining whites. Do not over mix.
- Divide mixture among the prepared ramekins.
- If you want to bake them at this point, preheat oven to 400 degrees Fahrenheit and bake souffles for 17 minutes, or until tops have puffed and the center is only slightly jiggly. Serve at once.
- Unbaked souffles can be individually wrapped with plastic wrap and frozen for one week. When ready to bake, preheat oven to 400 degrees Fahrenheit. Place frozen souffles (unthawed) on a rimmed sheet pan, removing their wrappings. Bake for 22 minutes or until tops are puffy and the centers are only slightly jiggly. Serve immediately.
Makes 4 ¾-cup individual soufflés