Valrhona Chocolate Soufflé

I developed this recipe for a Valrhona chocolate cooking class I presented in Brisbane at the Black Pearl Cooking School some years ago. It employs a double-cooking technique that neatly avoids having to beat the egg whites at the last moment, which is beneficial for both the home and restaurant cook. In fact, these soufflés can be prepared up to the end of step 7 a day or two in advance; proceed with steps 8-10 about half an hour prior to serving.