These can be prepared ahead.  Cover and refrigerate up to 2 days or freeze up to 1 week, do not thaw frozen soufflés before baking.  Makes for a really impressive (and delicious) dessert.

Ingredients:

• 2 T (1/4 stick) unsalted butter
• 2 T flour
• 1 c whole milk
• 8 oz bittersweet or semisweet chocolate chopped
• 6T sugar, divided
• 1 oz unsweetened chocolate, chopped
• 4 large eggs separated
• 1/4 t salt
• Lightly sweetened whipped cream

Directions:

1. Butter eight 3/4 cup ramekins or custard cups.
2. Dust with sugar.
3. Arrange dishes on rimmed baking sheet.
4. Melt 2 T butter in heavy medium saucepan over medium heat.
5. Add 2 T flour.
6. Whisk until the mixture is bubbling, about 1 minute.
7. Increase heat to medium high.
8. Gradually whisk in 1 c milk.
9. Cook until mixture thickens and boils, whisking constantly, about 2 minutes.
10. Remove from heat.
11. Add bittersweet chocolate, 4 T sugar, and unsweetened chocolate.
12. Whisk until melted and smooth.
13. Pour soufflé base into large bowl.
14. Cool to room temperature, stirring occasionally.
15. Whisk egg yolks into soufflé base.
16. Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form.
17. Gradually add remaining 2 T sugar, beating until stiff and glossy.
18. Fold 1/4 of whites into soufflé base.
19. Fold in remaining whites in 2 additions.
20. Divide soufflé mixture among prepared ramekins.
21. Preheat oven to 400°.
22. Bake soufflés uncovered on rimmed baking sheet until puffed and centers move slightly when baking sheet is shaken gently, about 17 minutes for fresh or chilled soufflés or 22 minutes for frozen.
23. Server chocolate soufflés immediately with sweetened whipped cream.

Serves:  8

Source:  A mystery!  Found it in my “desserts” file.