• Brush 8 x 3 – 5 ounce (100-150 ml) ramekins with melted unsalted butter, using an upward motion. Coat each with granulated sugar.

Soufflé Base:

• Melt the chocolate on a double boiler until hot to the touch. Reserve 1/4 of the milk and pour slowly into the cornstarch stirring to prevent lumps.
• Bring the milk to a simmer and slowly whisk in the cornstarch mixture.
• Then simmer for two minutes.
• Remove from the heat and allow to stand for 5mins.
• Pour the chocolate into a mixer with the paddle attachment.
• Pour milk in intervals into the melted chocolate mixing well after each addition.
• Place in a covered container and store in the fridge until needed.
• We recommend that the base be made the day before serving.

Valrhona Chocolate Sauce:

• Bring the cream to a simmer, add the rest of the ingredients using a hand blender to help incorporate fully.
• Reserve in a container and refrigerate until ready to use.

Whipped cream:

• Combine all the ingredients and whip to soft peak and place into a piping bag.

To Finish:

• Have an oven pre-heated to 350 °F/ 175 °C.
• Butter and sugar the molds a few hours prior to making the soufflés in order for that to set.
• Heat the base and the sauce in a water bath until warm.
• Place two cups of egg whites in to a mixing bowl with the whisk.
• Whisk until foamy and then slowly add the 1cup (200 g) sugar.
• Whisk until a medium peak.
• Add 6oz (170 g) of warm base to a mixing bowl and then whisk in 1/3 of the whipped egg whites.
• Fold in the remaining egg whites.
• Spoon into sugared molds and repeatedly tap the mold removing air bubbles them blow torch the top to prevent cracking.
• Place into the oven rotate after five minutes and cook for a total of 10 minutes.

To Serve:

• Remove from the oven, using the back of the spoon push in the middle of the soufflé making a hole.
• Pour in the chocolate sauce and add the whipped cream.

Notes:

• Using egg whites that were prepped the day before and molds that than been sugared the day before will help to making a straight consistent soufflé.
• The remaining soufflé base will hold in the fridge in a covered container for up to one week.