Classic Chocolate Souffles

Serves 8

Sugar

½ cup whole milk

1 ¼ cup sugar

7 oz. unsweetened chocolate, chopped

6 large egg whites

4 large egg yolks

powdered sugar

cream, for whipping

Preheat oven to 350 degrees. Butter eight 2/3 cup soufflé dishes. Sprinkle with sugar; tap out excess. Bring milk and 1 cup sugar to simmer in heavy large saucepan, stirring occasionally until sugar dissolves. Reduce heat to low. Add chocolate and stir until smooth. Pour into large bowl; let cool 10 minutes.

Using mixer, beat whites in another large bowl to soft peaks. Gradually add remaining ¼ cup sugar and beat until stiff but not dry. Whisk yolks into chocolate mixture. Whisk ¼ of whites into chocolate mixture to lighten. Fold in remaining whites. Divide mixture among prepared dishes. Bake until soufflés puff, about 16 minutes. Sift powdered sugar on top. Whip cream and dollop.