- 3 tbsp unsalted butter at room temperature
- 3 tbsp granulated sugar
- 1 ½ cup dutch process cocoa powder, sifted
- 2 cups water
- 1 Tahitian vanilla bean, split horizontally and scraped
- 2 ounces 66% chocolate, chopped fine
- 1 ounce white chocolate, chopped fine
- 3 large egg whites, at room temperature
- Pinch of kosher salt
- 1/2 cup granulated cane sugar
- Coat the bottoms and sides of six 5-ounce individual soufflé molds (oven safe coffee mugs work as well) with the butter.
- Sprinkle the sugar in the molds and rotate to distribute it evenly. Refrigerate the molds while you prepare the soufflés
- Preheat the oven to 350° F.
- In a medium saucepan set over medium heat, bring the sugar, water and vanilla bean to a simmer. Turn off the heat and allow it to sit for 5 minutes. Remove the vanilla bean.
- Turn the heat back to medium, and gradually add in the cocoa powder- making sure each addition is fully incorporated before adding more. Continue to whisk until mixture thickens to a pudding-like consistency. Remove from the heat, pour into a bowl, and allow to cool to room temperature.
- In a stand mixer fitted with the whip attachment, begin to whip the egg whites and salt until they reach soft peaks. Add in half of the sugar and continue to whip until incorporated. Add remaining sugar and whip until medium-stiff glossy peaks form.
- Fold about a third of the whites into the cocoa base with a spatula. Fold in the rest of the whites just until no white streaks remain. Fold in the finely chopped chocolate.
- Distribute the mixture evenly between the soufflé molds/cups, filling them level with the top. Put the molds on a sheet pan.
- Bake the soufflés until they rise about 1” above the rim, about 18-20 minutes.
- Serve in something unexpected for instant glamour: like a decorative tea-cup or one of Donatella’s ceramic ramekins.