Chocolate Souffle`

Ingredients:
• 1/2 cup sugar, divided
• 3 ounces dark or semi-sweet chocolate
• 3 egg yolks
• 5 egg whites

Preheat oven to 375 degrees. Prepare a souffle` dish 7 to 8 inches in diameter and 4 inches deep or 5 ramikens with a light spray of PAM type spray and then coat with sugar.

Melt chocolate in bowl and then whisk in 1/4 cup sugar until fully incorporated. Then add your egg yolks and combine with whisk.

Using your mixer, whisk egg white until fluffy and soft peaks. Slowly add 1/4 cup sugar and continue mixing until your whites are stiff peaks and are glossy white.

Slowly fold the egg whites into chocolate mixture trying not to loose the air in the egg whites. Add mixture to souffle` bowls until about 3/4 way to top.

Bake for about 20 to 25 minutes.

Creme Anglaise
• 3 egg yolks
• 1/8 teaspoon salt
• 1/3 cup sugar
• 1 cup milk
• 2 teaspoons vanilla extract

Add egg yolks to bowl with salt. Using a mixer with the whisk attachment, gradually add sugar until thick and pale yellow (about 3 minutes).

Heat milk in a heavy saucepan over medium heat until tiny bubbles form around edge (do not boil). Remove from heat.

Gradually add hot milk to egg yolk mixture, stirring with a whisk (be careful to not cook the eggs). Return to stove and cook for additional 5 minutes stirring constantly until slightly thick or until mixture coats back of spoon. Remove from heat and stir in the vanilla extract.

Serve immediately.