Chocolate Souffles

• 3 T unsalted butter, room temperature
• 6 T sugar, divided, plus more for dusting
• 1 c whole milk
• 1 vanilla bean, split lengthwise
• 3 egg yolks
• 2 T flour
• 1/2 t salt
• 5 oz semisweet chocolate chips
• 2 T cocoa powder
• 6 egg whites
• powdered sugar
• lightly sweetened whipped cream

1. Preheat oven to 400 degrees. Butter ramekins and lightly dust with sugar. Chill. Place milk in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to a boil. Remove from heat and let milk steep.
2. Discard bean from milk mixture. Beat egg yolks at high speed with 3 T sugar until slightly thickened and pale yellow. Beat in flour and salt. Gradually beat in half of vanilla milk. Whisk egg mixture into remaining vanilla milk in saucepan; bring to a simmer, whisking constantly, over medium heat. Cook, stirring constantly, until souffle base is thickened, 2-3 minutes. Transfer to a large bowl.
3. Combine chocolate and cocoa powder and melt until mixture is smooth. Whisk gradually into souffle base.
4. Beat egg whites until frothy, about 1 minute. With mixer running, add remaining 3 T sugar, beating to blend after each T is added. Continue beating meringue until semi-firm, glossy peaks form, 6-7 minutes. Gently stir 1/4 of meringue into souffle base to lighten, then gently fold remaining meringue in two additions. Fill ramekins 3/4 full.
5. Bake until centers are just set and souffles are puffed, 12-15 minutes. Remove from oven and dust with powdered sugar. Serve immediately with whipped cream.

t, t sugar, milk, vanilla bean, egg yolks, t, salt, chocolate chips, t, egg whites, powdered sugar, whipped cream

Taken from www.epicurious.com/recipes/member/views/chocolate-souffles-51777401 (may not work)