Chocolate Soufflés

Heat the oven. Six to eight 170 g now ramekins and a candy thermometer heat oven to 375 now butter ramekins then sprinkle now with sugar shaking out excess set on a rimmed baking tray beat milk and cocoa powder in a now small saucepan bring just to a cook gently over medium heat take out from now heat and rest aside melt 2 tbsp butter in now a medium saucepan over medium heat tip in flour and cook mixing until mixture smells nutty and is start golden about 1 minute beat in warm milk mixture and cook beating constantly until now mixture is the consistency of now a thin pudding about 2 minutes take out from heat and beat in egg yolks move mixture to a large bowl and beat in chocolate until smooth rest base aside beat 240 ml sugar and cup water now in a small saucepan attach thermometer to now the side of pan now bring mixture to a bring to a bubble reduce heat to medium now high and cook without mixing until now thermometer registers 248 take out from heat while that is happening using an electric mixer now on medium high speed mix egg whites salt and cream now of tartar in a medium bowl now until frothy with mixer running gradually tip in hot sugar mixture drizzling down side now of bowl increase speed to high and mix egg whites until stiff now peaks form about 4 minutes turn in of meringue into base to loosen then turn in now in remainder just until mixed a few streaks of meringue are now fine fill prepared ramekins up to now below the rim with batter you now may not use all the ramekins cook in the oven without opening oven door until now souffl s rise and centers are now rest 18 22 minutes sprinkle souffl now s with sea salt and bring to the table warm with ice cream do ahead souffl now base can be made now 6 hours ahead let leave to go cold lid and now put in the fridge make and turn in in meringue just before baking.