Chocolate Soufflé Recipe

Ingredients

• Softened unsalted butter, for greasing the ramekins (approximately 3 tablespoons)
• Granulated sugar, for coating ramekins (approximately 3 tablespoons)
• 2 1/2 ounces (about 1/4 cup; 70g) heavy cream and/or whole milk
• 1 3/4 ounces 68-71% dark chocolate, chopped (about 1/3 cup; 50g)
• 1 3/4 ounces unsweetened chocolate, chopped (about 1/3 cup; 50g)
• 1 3/4 ounces (1/2 cup; 50g) Dutch process cocoa powder
• 3 1/2 ounces (scant 1/2 cup; 100g) water
• 1 teaspoon vanilla extract
• Whites from 8 large eggs, straight from the fridge (8 3/4 ounces; 250g)
• 3 1/2 ounces (1/2 cup; 100g) granulated sugar
• 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

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