Chocolate Soufflés

Preparation

1. special equipment:

   Step 1

   Six to eight 6-oz. ramekins and a candy thermometer

2. Instructions

   Step 2

   Preheat oven to 375°. Butter ramekins, then sprinkle with sugar, shaking out excess; place on a rimmed baking sheet.

   Step 3

   Whisk milk and cocoa powder in a small saucepan. Bring just to a simmer over medium heat; remove from heat and set aside.

   Step 4

   Melt 2 Tbsp. butter in a medium saucepan over medium heat. Add flour and cook, stirring, until mixture smells nutty and is light golden, about 1 minute. Whisk in warm milk mixture and cook, whisking constantly, until mixture is the consistency of a thin pudding, about 2 minutes. Remove from heat and whisk in egg yolks. Transfer mixture to a large bowl and whisk in chocolate until smooth. Set base aside.

   Step 5

   Whisk 1 cup sugar and ¼ cup water in a small saucepan. Attach thermometer to the side of pan; bring mixture to a boil, reduce heat to medium-high, and cook, without stirring, until thermometer registers 248°. Remove from heat.

   Step 6

   Meanwhile, using an electric mixer on medium-high speed, beat egg whites, salt, and cream of tartar in a medium bowl until frothy. With mixer running, gradually add hot sugar mixture, drizzling down side of bowl. Increase speed to high and beat egg whites until stiff peaks form, about 4 minutes.

   Step 7

   Fold ⅓ of meringue into base to loosen, then fold in remainder just until combined (a few streaks of meringue are fine).

   Step 8

   Fill prepared ramekins up to ¼” below the rim with batter (you may not use all the ramekins). Bake, without opening oven door, until soufflés rise and centers are set, 18–22 minutes.

   Step 9

   Sprinkle soufflés with sea salt and serve warm with ice cream.

   Step 10

   DO AHEAD: Soufflé base can be made 6 hours ahead. Let cool; cover and chill. Make and fold in meringue just before baking.