Individual Chocolate Coconut Soufflés

• 3 large eggs, separated
• 1 1/4 cups sugar
• 2 tbsp butter, melted
• 1 cup milk
• 6 oz dark-chocolate melts, melted
• 1/2 cup flour
• 1/4 cup desiccated coconut
• None None Powdered sugar, to dust
• None None Hot fudge sauce and whipped cream, if desired, to serve

1. Preheat oven to 375u0b0F. Lightly grease six 8-oz ramekins or a 6-cup casserole dish.
2. Using an electric mixer, beat egg yolks with half of sugar in a bowl until thick and creamy. Stir in butter. Fold in milk, chocolate, flour and coconut.
3. In a clean, dry bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar until glossy. Fold into chocolate mixture.
4. Pour mixture into prepared ramekins. Place in a baking pan. Pour enough boiling water into pan to come halfway up sides of ramekins. Bake for 15-20 minutes (or 40-45 minutes for a large dish), or until firm. Let cool for 10 minutes before dusting with powdered sugar. Serve with hot fudge and whipped cream, if desired.

eggs, sugar, butter, milk, chocolate melts, flour, coconut, powdered sugar, cream

Taken from recipes-plus.com/api/v2.0/recipes/20964 (may not work)