These soufflés are an entertainer's dream and oh-so delicious. They can be made up to 1 day in advance and are guaranteed to amaze your guests. I am not a big fan of white chocolate, but the accompanying White Chocolate Cream is the perfect compliment to these soufflés.

For Soufflés

¼ cup sugar plus additional for coating ramekins

8 oz fine quality bittersweet chocolate such as Valrhona

¾ cup unsalted butter

2 Tbsp heavy cream

4 large egg yolks

7 large egg whites

¼ tsp cream of tartar

 

For White Chocolate Cream

86 oz fine-quality white chocolate such as Lindt

1 cup chilled whipping cream

Butter six 1-cup ramekins (4x2 inches) and coat with sugar, knocking out excess sugar.

Finely chop chocolate. In small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.

In another large bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they just hold stiff peaks. Gradually add ¼ cup of sugar, beating until just combined. Stir one fourth of the whites into chocolate mixture to lighten and then fold remaining whites gently but thoroughly.

Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.

Prepare White Chocolate Cream:

Stir chocolate in top of double boiler set over simmering water until smooth. Remove from water. Cool to room temperature. Beat cream in medium bowl until firm peaks form. Stir half of cream into cooled chocolate; fold in remaining cream. (Can be made up to 4 hours ahead, cover and chill.)

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Bake Soufflés:

Preheat oven to 375º. Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.

Dust with powdered sugar and serve immediately with White Chocolate Cream.

From: Gourmet, December 1998 (Soufflés)

Bon Appétit, January 1998 (White Chocolate Cream)