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1
Preheat the oven to 375F.
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2
Lightly brush 6 (12-ounce) individual souffle ramekins with melted butter.
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3
Pour the half-and-half into a saucepan and cook over medium heat until small bubbles appear around the edge and the liquid is just beginning to tremble.
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4
Immediately remove from the heat and add the chopped chocolate.
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5
Stir well to melt all the chocolate.
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6
Make a double boiler by setting a large bowl over a saucepan half filled with boiling water.
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7
Place the melted chocolate mixture in the bowl, add the cocoa powder, water, and 1/4 cup of the agave nectar.
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8
Whisk together well.
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9
When the mixture becomes hot, remove from the heat and stir in the vanilla extract.
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10
Make a meringue by beating the egg whites in a large bowl with an electric mixer on medium speed until foamy, about 1 minute.
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11
Increase the speed to medium-high and add the remaining 1/4 cup agave nectar in a slow, steady stream until the egg whites are stiff and glossy but not dry, another 1 to 2 minutes.
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12
Fold half the meringue into the warm chocolate mixture using a large rubber spatula.
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13
Then gently fold the chocolate mixture into the remaining meringue.
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14
Spoon the batter into the prepared ramekins.
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15
Place on the center rack of the oven with room to rise (you may have to remove the upper rack in the oven).
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16
Bake for about 15 minutes, or until puffed.
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17
Remove from the oven and serve immediately.
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18
Crack the crown with a spoon and drizzle creme anglaise inside.
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19
Cap off with a little whipped cream on top.
