large eggs, separated 1/4 cup plus 2 tablespoons sugar 1 1/2 tablespoons cornstarch 1 tablespoon unsweetened cocoa powder 2/3 cup whole milk 4 ounces semisweet chocolate chips 1 tablespoon unsalted butter ¼ t vanilla extract Additional sugar (for soufflé dishes) Powdered sugar
To serve 1 cup heavy cream to whip
1 Whisk yolks to blend in medium bowl; set aside. Whisk 1/4 cup sugar, cornstarch and cocoa in medium saucepan until no cornstarch lumps remain. Whisk in milk. Add chocolate, butter and vanilla extract.
2 Place pan over low heat and whisk until mixture is smooth, about 2 minutes. Remove from over water. Gradually whisk some of hot chocolate mixture into yolks. Whisk yolk mixture back into bowl with chocolate mixture.
3 Place over simmering water. Whisk until smooth and thickened to pudding consistency, about 4 minutes. Cool to lukewarm.
4 Preheat oven to 450°F. Butter eight 2/3- 3/4-cup soufflé dishes or custard cups; dust with sugar. Arrange dishes on baking sheet.
5 Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff but not dry.
6 Fold whites into lukewarm soufflé base in 2 additions. Divide soufflé mixture among prepared dishes, filling almost to top. (Can be prepared 1 week ahead. Cover dishes with foil and freeze. Uncover but do not thaw before baking.)
7 Place soufflés on baking sheet in oven; reduce temperature to 400°F. Bake until puffed and dry-looking on top, about 17 minutes for unfrozen or 22 minutes for frozen.
Transfer dishes to plates. Sift powdered sugar over. Serve, drizzled with chilled cream or crème anglaise.