Hot Chocolate Souffles

1. 1

   Grease the bottoms only of twelve 6-oz. ramekins or custard cups; set aside. In a large microwave, melt butter and chocolate; stir until smooth. Set aside.

2. 2

   In a large bowl, beat eggs and yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 5 minutes. Beat in chocolate mixture. Combine flour and baking powder; beat into egg mixture just until combined.

3. 3

   Fill prepared ramekins half full; sprinkle with marshmallows. Bake at 400u00b0 for 12-15 minutes or until the top is puffed and center appears set. Sprinkle with cinnamon-sugar; serve immediately. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.