New: December 2017
From: http://www.crunchycreamysweet.com/2013/02/14/finale-chocolate-souffles-for-two-and-le-creuset-giveaway/


Ingredients
3 Tbsp unsalted butter
2 Tbsp unsweetened cocoa powder
3 oz semi-sweet chocolate (used one bar of Theo's 85% dark)
1/2 tsp vanilla extract
2 egg yolks
2 egg whites
2 Tbsp granulated sugar
dash of salt
dash of cream of tartar

Make with 1 cup of creme anglaise
INGREDIENTS for creme anglaise
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar


Instructions
1. Preheat oven to 375 degrees F.
2. Use 1 tablespoon of butter to grease your cocottes. Sprinkle them with sugar, tapping off the excess. Place cocottes on a baking dish and set aside.

3. In a double boiler, melt chocolate bar and powder with the remaining butter. Whisk smooth.
4. Set aside to come to room temperature. Add egg yolks, one at a time and whisk well. Then add vanilla.

5. In a clean bowl of your stand mixer, with a clean whisk, beat egg whites with a dash of salt, cream of tartar and sugar on medium speed until frothy. Increase the speed to high and beat until stiff peaks form. Do not over beat. Keep checking the peaks. As soon as you see the stiff peaks form, stop.

6. Add 1/3 of the meringue into chocolate mixture. Gently fold in. Add the remaining meringue and fold in until no streaks remain. Do not over fold.
7. Spoon the mixture into prepared cocottes. At this point you can cover the dishes and refrigerate the souffles until ready to bake.
8. Place in the oven and bake for 20 minutes.
9. Sprinkle with powdered sugar and serve immediately.

Recipe Notes
It is crucial to beat the egg whites in a clean bowl with a clean whisk. There can be no traces of grease or the meringue won't form. Bake the souffles right before you are ready to serve the dessert for the maximum impression.


PREPARATION
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

From: https://www.epicurious.com/recipes/food/views/creme-anglaise-4984#