Chocolate Souffles - unsalted butter

Method

• Heat oven to 400.
• Butter and sugar six 6-ounce souffl?
• ramekins.
• Place on a rimmed baking sheet; set aside.
• In a double boiler over medium heat, melt the chocolate until smooth.
• Remove from the heat and keep warm.
• In a medium heavy-bottom saucepan combine milk and cornstarch.
• Stir well with a wooden spoon to combine.
• Bring the mixture to a boil over medium heat, stirring continuously, until thick.
• Remove milk mixture from the heat and stir in warm melted chocolate.
• Let cool slightly.
• Add lightly beaten egg yolks and stir until well combined.
• In the bowl of a heavy-duty mixer, whip egg whites on medium speed until foamy.
• Slowly add sugar and increase speed to high.
• Whip until shiny and stiff peaks form, about 3 minutes.
• Using a whisk, lighten the chocolate mixture with about 1/3 of the beaten egg whites.
• Stir until well-combined.
• Using a large rubber spatula, fold in remaining egg whites until just incorporated.
• Spoon mixture into prepared souffle ramekins; the mixture should come up to the top of the ramekin.
• Transfer filled souffle ramekins on rimmed baking sheet to oven.
• Bake until risen, 12 to 15 minutes.
• Serve immediately.