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1
Preheat the oven to 400.
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2
In a bowl, stir the crushed cookies with 2 tablespoons of the sugar.
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3
Brush eight 4-ounce ramekins with butter and coat with the cookie mixture, pouring out the excess.
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4
Place the ramekins on a baking sheet and refrigerate.
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5
In a double boiler, melt the 3 tablespoons of butter with the bittersweet and unsweetened chocolates.
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6
Remove from the heat and let cool.
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7
In a large bowl, using a handheld electric mixer, beat the egg yolks with 6 tablespoons of the sugar at medium speed until pale and thickened, about 4 minutes.
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8
Gradually beat in the cooled chocolate.
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9
In another bowl, using clean beaters, beat the egg whites with the salt until soft peaks form.
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10
Gradually beat in the remaining 2 tablespoons of sugar until the whites are glossy.
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11
Beat one-fourth of the egg whites into the chocolate, then fold in the rest with a rubber spatula.
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12
Spoon the batter into the ramekins, filling them almost to the top.
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13
Sprinkle each souffle with 1/2 teaspoon of the cookie mixture.
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14
Run your thumb inside the rim of each ramekin to smooth the sides and help the souffles rise evenly.
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15
Bake the souffles in the center of the oven for 15 minutes, or until risen and set around the edges but still soft in the centers.
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16
Set the ramekins on heatproof plates and serve right away with the Vanilla Bean Creme Anglaise.
