INGREDIENTS
5 ounces dark or semi sweet chocolate, cut into small pieces
2 tbsp unsalted butter, plus more for prepping ramekins
3 large eggs, separated
2 tbsp granulated sugar, plus more for prepping ramekins
1 tsp vanilla extract
pinch salt
powdered sugar
METHOD
Preheat the oven to 400F. Liberally butter 4 ramekins and coat all inside surfaces with granulated sugar.
Gently melt the chopped chocolate and butter in a medium large bowl over barely simmering water.
When the chocolate is completely melted, remove from heat and whisk in the egg yolks, vanilla extract, and salt until smooth.
Meanwhile beat the egg whites in a separate bowl until foamy, then add the sugar and continue beating until still peaks form.
Carefully fold the egg whites into the chocolate until no white streaks remain. Careful not to deflate all the air you just whipped into them. Do this in stages, starting with 1/3 of the whites first to loosen the chocolate, then add the rest.
Chill for 15 minutes in the refrigerator.
Divide the batter equally between your prepared ramekins, and gently smooth out the top surface.
Run an offset spatula or finger around the top rim of each ramekin, to separate the top of the mousse from the sides of the ramekin. This helps the soufflé to rise straight up.
Bake for 10 -12 minutes until risen. The soufflés will still be a little wobbly.
Serve with a dusting of powdered sugar, and a scoop of vanilla bean ice cream. Enjoy!
