Name: Chocolate Souffles
Yield: Makes 6 servings
Ingredients: 1 tablespoon unsalted butter, softened; 10 1/2 ounces (10 squares) extra-bittersweet chocolate; 1 1/3 cups whole milk; 1 tablespoon cornstarch; 3 large egg yolks, room temperature, lightly beaten; 6 large egg whites, room temperature; 1/3 cup sugar; more for soufflé ramekins

These soufflés may be made several hours in advance and kept in a refrigerator until just before baking. If refrigerated, bake an additional 2 to 3 minutes. Alternatively, the soufflés may rest at room temperature for up to 1/2 hour before baking with no effect on cooking time.

Recipe notes

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