Chocolate Souffle

Directions

1. 1
   Preheat the oven to 375F.
2. 2
   Lightly brush 6 (12-ounce) individual souffle ramekins with melted butter.
3. 3
   Pour the half-and-half into a saucepan and cook over medium heat until small bubbles appear around the edge and the liquid is just beginning to tremble.
4. 4
   Immediately remove from the heat and add the chopped chocolate.
5. 5
   Stir well to melt all the chocolate.
6. 6
   Make a double boiler by setting a large bowl over a saucepan half filled with boiling water.
7. 7
   Place the melted chocolate mixture in the bowl, add the cocoa powder, water, and 1/4 cup of the agave nectar.
8. 8
   Whisk together well.
9. 9
   When the mixture becomes hot, remove from the heat and stir in the vanilla extract.
10. 10
    Make a meringue by beating the egg whites in a large bowl with an electric mixer on medium speed until foamy, about 1 minute.
11. 11
    Increase the speed to medium-high and add the remaining 1/4 cup agave nectar in a slow, steady stream until the egg whites are stiff and glossy but not dry, another 1 to 2 minutes.
12. 12
    Fold half the meringue into the warm chocolate mixture using a large rubber spatula.
13. 13
    Then gently fold the chocolate mixture into the remaining meringue.
14. 14
    Spoon the batter into the prepared ramekins.
15. 15
    Place on the center rack of the oven with room to rise (you may have to remove the upper rack in the oven).
16. 16
    Bake for about 15 minutes, or until puffed.
17. 17
    Remove from the oven and serve immediately.
18. 18
    Crack the crown with a spoon and drizzle creme anglaise inside.
19. 19
    Cap off with a little whipped cream on top.