-
1
Preheat oven to 400 degrees.
-
2
Butter the inside of four one-and-one-half-cup individual souffle dishes with the melted butter.
-
3
Sprinkle the inside of the dishes with a total of one tablespoon of sugar, shaking out excess.
-
4
Chill.
-
5
Bring the milk gently to a simmer and remove from the heat.
-
6
Put the chocolate in a small, heavy saucepan.
-
7
Set the pan in a slightly larger basin of boiling water and let stand until chocolate is melted.
-
8
In a mixing bowl, combine the egg yolks, one-quarter cup of the sugar and the cornstarch.
-
9
Beat thoroughly.
-
10
Add a little of the hot milk to the yolk mixture and beat.
-
11
Combine the yolk mixture with the remaining hot milk, beating constantly.
-
12
Cook over gentle heat, stirring constantly, until mixture is quite thick.
-
13
Scrape the melted chocolate into the custard and beat well to blend.
-
14
Pour and scrape this into a mixing bowl.
-
15
Beat the whites until thickened and add a little of the remaining sugar.
-
16
Continue beating, gradually adding all of the remaining sugar until the whites stand in stiff peaks.
-
17
Add about one-third of the whites to the chocolate mixture.
-
18
Beat briskly until well blended.
-
19
Add the remaining whites and the chocolate chips, and fold them in gently but rapidly with a spatula.
-
20
Spoon an equal amount of the mixture into the four prepared dishes.
-
21
Smooth over the tops of each souffle.
-
22
Run the thumb all around the inside rim of each dish, at a depth of about one-half inch, to briefly separate the souffle mixture from the dish.
-
23
Arrange the dishes on a baking sheet and place in the oven.
-
24
Bake 15 to 20 minutes.
-
25
Serve sprinkled with confectioners' sugar.
