Death By Chocolate Soufflé Rich Decadence Awaits

Instructions:

1. Generously butter the insides of the ramekins, then coat with granulated sugar, tapping out the excess. This helps the soufflé climb properly.
2. Combine chocolate and butter in a double boiler (or heatproof bowl over simmering water). Stir until smooth and melted.
3. In a separate saucepan, whisk together sugar and flour. Gradually whisk in milk until smooth. Add salt. Cook over medium heat, stirring constantly, until the mixture thickens into a custard consistency.
4. Remove the custard from the heat. Slowly whisk a small amount of the hot custard into the egg yolks to temper them. This prevents them from scrambling.
5. Pour the tempered egg yolks into the custard and whisk to combine. Then, pour the custard mixture into the melted chocolate and stir until smooth and glossy. Stir in the vanilla and Grand Marnier (if using).
6. In a clean, grease-free bowl, beat the egg whites with cream of tartar (if using) until stiff, glossy peaks form. Be careful not to overwhip!
7. Gently fold about one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate them. This is where a light hand is key.
8. Divide the soufflé batter evenly among the prepared ramekins. Run your thumb around the inside rim of each ramekin to create a small well – this encourages even rising.
9. Bake in a preheated oven at 375°F (190°C) for 18-22 minutes, or until the soufflés are puffed up and the centers are slightly wobbly. Watch carefully – ovens vary!
10. Dust with powdered sugar (if desired) and serve immediately. A soufflé waits for no one!