Hot Chocolate Souffle

This soufflé, like all soufflés, is really just flavouring and egg whites, and so makes a dessert that chocolate lovers will adore. I cook these in cups, which I think is an easy way of dealing with the soufflé, but if you have soufflé bowls, by all means use them. Make sure you butter and sugar the moulds, as this helps the soufflés to rise evenly.

The egg whites can be whisked in a copper bowl if you have one; not only do the whites become fluffier, but the whole process looks so