Chocolate Souffle

Directions

1. 1
   Wipe the interiors of six 1-cup souffle molds with softened butter.
2. 2
   Dust bottoms and sides of molds with sugar.
3. 3
   Refrigerate until needed.
4. 4
   In a medium bowl, combine cocoa and chocolate.
5. 5
   In a small pan, combine half-and-half with 1/2 cup water, and bring to a boil.
6. 6
   Pour into bowl of chocolate, and whisk until smooth.
7. 7
   Set aside.
8. 8
   In a small pan, combine the sugar with 3 tablespoons water.
9. 9
   Bring to a boil, and heat to the soft-ball stage, or 250 degrees on a candy thermometer.
10. 10
    Meanwhile, using an electric mixer fitted with a whisk, whip egg whites until fluffy.
11. 11
    Slowly add hot sugar to the egg whites, pouring it down the side of the bowl as the whites whip.
12. 12
    Whisk egg whites to soft peaks; do not overbeat.
13. 13
    Add warm chocolate mixture to beaten egg whites.
14. 14
    Using a rubber spatula, gently fold in until thoroughly combined.
15. 15
    Spoon or pipe into souffle molds.
16. 16
    Refrigerate, uncovered, up to 24 hours ahead of serving.
17. 17
    To serve, preheat oven to 425 degrees.
18. 18
    Allow souffles to come to room temperature, 15 to 20 minutes.
19. 19
    Place on a baking sheet, and bake until risen and just slightly wobbly when shaken, 6 to 8 minutes.
20. 20
    Serve immediately.