Space Dad's Supreme Soufflé

Directions

1. 1

   Preheat oven to 375°F (190°C). Butter six 6-ounce soufflé ramekins generously and dust with granulated sugar, tapping out any excess.
2. 2

   Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (bain-marie), stirring until smooth. Remove from heat and set aside to cool slightly.
3. 3

   In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
4. 4

   Gradually whisk in the warm milk until smooth and thickened, about 2-3 minutes. Remove from heat. Stir in the vanilla extract and salt.
5. 5

   Whisk the egg yolks into the milk mixture, one at a time, until fully incorporated. Incorporate the melted chocolate until the mixture is smooth and evenly colored.
6. 6

   In a very clean, large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.
7. 7

   Gradually add the remaining 1/4 cup granulated sugar, beating until stiff, glossy peaks form. Do not overbeat.
8. 8

   Gently fold one-third of the egg whites into the chocolate base to lighten it. Then, carefully fold in the remaining egg whites until no streaks of white remain, being careful not to deflate the mixture.
9. 9

   Divide the soufflé mixture evenly among the prepared ramekins. Run your thumb around the rim of each ramekin to create a clean edge, which helps the soufflé rise straight.
10. 10

    Bake for 15-18 minutes, or until the soufflés are puffed and golden brown on top and still slightly wobbly in the center. Do not open the oven door during the first 12 minutes of baking.
11. 11

    Dust immediately with confectioners' sugar and serve at once. The soufflés will begin to deflate shortly after coming out of the oven.