Chocolate Soufflé with Espresso Whipped Cream

Preheat oven to 400°F (200°C).

Butter the ramekins thoroughly and coat the inside with granulated sugar, tapping out the excess. Set on a baking sheet.

In a small saucepan, melt the chocolate and butter together over low heat. Stir until smooth and glossy. Remove from heat.

In a separate saucepan, whisk together the flour and milk over medium heat until thickened, about 2 minutes.

Stir the milk mixture into the melted chocolate.

Let cool slightly, then whisk in egg yolks, vanilla, and a pinch of salt. Set aside.

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.

Gradually add the granulated sugar and beat until stiff, glossy peaks form.

Stir a large spoonful of egg white into the chocolate base to lighten it.

Gently fold in the remaining egg whites in 2 additions—take care not to deflate the mixture.

Spoon into prepared ramekins and smooth the tops.

Run your thumb around the inside rim of each ramekin (this helps the soufflés rise evenly).

Bake for 12–15 minutes, or until the soufflés are puffed and have a slight wobble in the center.

Do not open the oven early, or they may collapse.

In a chilled bowl, combine heavy cream, espresso powder, powdered sugar, and vanilla (if using).

Whip until soft peaks form. Chill until ready to serve.

Serve the soufflés straight from the oven.

Add a spoonful of espresso whipped cream on top or in a side dish for guests to dollop themselves. Optionally, dust with powdered sugar.