Hot chocolate soufflé

Generously butter your ramekins by brushing softened butter to the insides and tops of each ramekin. Then place 2 teaspoons of sugar in each ramekin and coat inside and tops of ramekins. Pour out any excess sugar.  

Place butter and flour into a small heavy pot over medium heat and whisk until bubbling. Cook about 30 seconds then add milk while whisking and thickened. 

Consistency should resemble pudding.  Add more milk if too thick. Turn off heat and add egg yolks and stir.  Add chocolate and whisk until completely melted.  Transfer mixture into a large bowl. 

Beat egg whites until frothy, add sugar and whisk until medium- stiff peaks form, whites should still look glossy and not too stiff or dry. 

Using the biggest rubber spatula you have, place 1/3 off the whites into your chocolate base and gently fold over and under and scraping sides, continue until incorporated. Add remaining whites and gently fold into mixture until you see no more streaks of egg whites. 

Fill ramekins 3/4 of the way full and place on foil lined baking sheet. 

Bake 15–20 minutes and do not open oven door during the baking process. Soufflés will rise about 1 inch from the top of the ramekins.  

For the whipping cream:

Place heavy cream, powdered sugar and vanilla into a stand mixer with whisk attachment and beat until medium peaks form.  You can also use a hand held mixer or do it by hand using a whisk. The colder the heavy cream, bowl and whisk are the faster your cream will whisk.  I place my cream bowl and whisk into the freezer for 10 minutes before beating. 

Remove soufflés carefully using a metal spatula and dust with a little powdered sugar and serve immediately with the freshly whipped cream.