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1
Wipe the interiors of six 1-cup souffle molds with softened butter.
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2
Dust bottoms and sides of molds with sugar.
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3
Refrigerate until needed.
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4
In a medium bowl, combine cocoa and chocolate.
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5
In a small pan, combine half-and-half with 1/2 cup water, and bring to a boil.
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6
Pour into bowl of chocolate, and whisk until smooth.
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7
Set aside.
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8
In a small pan, combine the sugar with 3 tablespoons water.
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9
Bring to a boil, and heat to the soft-ball stage, or 250 degrees on a candy thermometer.
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10
Meanwhile, using an electric mixer fitted with a whisk, whip egg whites until fluffy.
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11
Slowly add hot sugar to the egg whites, pouring it down the side of the bowl as the whites whip.
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12
Whisk egg whites to soft peaks; do not overbeat.
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13
Add warm chocolate mixture to beaten egg whites.
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14
Using a rubber spatula, gently fold in until thoroughly combined.
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15
Spoon or pipe into souffle molds.
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16
Refrigerate, uncovered, up to 24 hours ahead of serving.
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17
To serve, preheat oven to 425 degrees.
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18
Allow souffles to come to room temperature, 15 to 20 minutes.
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19
Place on a baking sheet, and bake until risen and just slightly wobbly when shaken, 6 to 8 minutes.
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20
Serve immediately.
