Published September 1, 1996.
After trying several bases for our chocolate soufflé recipe, we found that we consistently preferred a béchamel base. We noted, however, that the milk muted the chocolate flavor in our soufflé recipe. To achieve a full chocolate flavor, we ended up removing the milk and the flour, separating the eggs (whipping the whites separately), increasing the amount of chocolate, and reducing the amount of butter. The base now consisted of egg yolks beaten with sugar until thick, giving the soufflé plenty of volume but eliminating the flavor-muting milk and giving the soufflé intense chocolate flavor.
Rather than one large soufflé, you can make individual ones. To do so, completely fill eight 8-ounce ramekins with the chocolate mixture, making sure to clean each rim with a wet paper towel and reduce baking time to sixteen to eighteen minutes. For a mocha-flavored soufflé, add one tablespoon of instant coffee powder dissolved in one tablespoon of hot water when adding the vanilla to the chocolate mixture. If you are microwave oriented, melt the chocolate at 50 percent power for three minutes, stirring in the butter after two minutes.
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