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Measure out the egg whites and 1/2 cup of granulated sugar. Break the dark chocolate into small pieces and melt it gently using a double boiler or microwave, stirring until smooth. Set aside to cool slightly.

Combine the measured egg whites and 1/2 cup granulated sugar in a heatproof metal bowl. Place the bowl over a pot of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Continuously whisk the mixture until it reaches 130°F (54°C) on an instant-read thermometer. This process gently heats the egg whites, preparing them for a stable meringue.

Remove the bowl from the heat and transfer the mixture to a stand mixer fitted with a whisk attachment. Whip the meringue on medium-high speed until it forms soft, glossy peaks. Be careful not to overwhisk, as this can cause the meringue to deflate.

Take half of the prepared meringue and gently fold it into the slightly cooled melted chocolate using a rubber spatula. Once incorporated, gently fold in the remaining meringue until the mixture is light, airy, and forms a uniform chocolate mousse.

Generously butter the insides of four 6-ounce ramekins. Coat the buttered ramekins with 2 tablespoons of granulated sugar, rotating them to ensure an even layer. Discard any excess sugar. This creates a non-stick surface and helps the soufflé rise.

Spoon the chocolate mousse mixture into the prepared ramekins, filling them just shy of the rim. Gently tap the ramekins on the counter a few times to level the surface of the mixture and remove any large air pockets.

Preheat your oven to 375°F (190°C), ensuring the convection fan is turned off. Place the filled ramekins on a baking sheet and bake for 16 minutes, or until the soufflés are puffed and set.

Serve the soufflés immediately after baking. Optionally, top with a scoop of coffee ice cream to complement the dark chocolate.


Measure out the egg whites and 1/2 cup of granulated sugar. Break the dark chocolate into small pieces and melt it gently using a double boiler or microwave, stirring until smooth. Set aside to cool slightly.

Combine the measured egg whites and 1/2 cup granulated sugar in a heatproof metal bowl. Place the bowl over a pot of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Continuously whisk the mixture until it reaches 130°F (54°C) on an instant-read thermometer. This process gently heats the egg whites, preparing them for a stable meringue.

Remove the bowl from the heat and transfer the mixture to a stand mixer fitted with a whisk attachment. Whip the meringue on medium-high speed until it forms soft, glossy peaks. Be careful not to overwhisk, as this can cause the meringue to deflate.

Take half of the prepared meringue and gently fold it into the slightly cooled melted chocolate using a rubber spatula. Once incorporated, gently fold in the remaining meringue until the mixture is light, airy, and forms a uniform chocolate mousse.

Generously butter the insides of four 6-ounce ramekins. Coat the buttered ramekins with 2 tablespoons of granulated sugar, rotating them to ensure an even layer. Discard any excess sugar. This creates a non-stick surface and helps the soufflé rise.

Spoon the chocolate mousse mixture into the prepared ramekins, filling them just shy of the rim. Gently tap the ramekins on the counter a few times to level the surface of the mixture and remove any large air pockets.

Preheat your oven to 375°F (190°C), ensuring the convection fan is turned off. Place the filled ramekins on a baking sheet and bake for 16 minutes, or until the soufflés are puffed and set.

Serve the soufflés immediately after baking. Optionally, top with a scoop of coffee ice cream to complement the dark chocolate.
