5 ounces bittersweet or semisweet chocolate, chopped
1/4 cup milk
6 tablespoons granulated sugar, divided
2 teaspoons whiskey, or 1 teaspoon vanilla extract
3 large egg yolks
4 large egg whites
11/2 ounces bittersweet or semisweet chocolate, very coarsely chopped, or 1/2 cup chocolate chips
1. Butter six 4-ounce ramekins or 6-ounce custard cups. Place them on a baking sheet. Preheat oven to 400°F.
In a large mixing bowl set over a pan of simmering water, melt the chocolate with the milk. Remove the pan from heat and whisk in 3 tablespoons of the sugar, the egg yolks and the whiskey or vanilla. Let stand at room temperature.
2. In a clean, separate bowl, whip the whites until they are foamy and begin to hold their shape when the whisk is lifted. Gradually whip in the remaining 3 tablespoons of sugar, whipping until the whites hold soft, droopy peaks.
3. Fold the beaten egg whites into the chocolate mixture. Fill the ramekins or custard cups halfway with the soufflé mixture. Sprinkle in the pieces of chopped chocolate. Add the remaining batter, filling the soufflé dishes almost to the top.
4. Bake for 14 minutes, or until the soufflés are firm, yet jiggly when nudged. They should be very soft when you remove them from oven. Serve immediately.
Note: The chocolate soufflés can be assembled and the custard cups can be filled a few hours in advance and left at room temperature. Bake right before serving.
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