Chocolate soufflé

The whole trick to making good soufflés is beating the egg whites correctly. The smallest amount of yolk, oil or water in the whites will prevent them from being whipped up into a foam. The bowl and mixer must be very clean, and no yolk breakage is allowed when separating the eggs.

Fills four of my small stainless bowls:
Preheat oven at 375. Spread butter on the inside of the bowls and swirl sugar around to coat the inside. Leave bowls in the fridge. Melt 5oz of bittersweet chocolate very slowly in the microwave. Cook 1 tbs butter with 1 tbs flour for about 5 minutes to “soft mashed potatoes”. Add ½ cup half-and-half, and stir until smooth. Add this roux to 4 yolks (careful not to scramble the eggs). Add melted chocolate and 1 tsp vanilla, stir well.
Beat egg whites to “stiff peaks” while adding ¼ cup sugar. Add in a few drops of vinegar or a pinch of cream of tarter to the eggs to help hold peaks. Mix ¼ of the whites into the roux very well. Fold the rest in carefully -- try to use fewer than 10 strokes. Bake 14 to 20 minutes. It seems better to err on the side of overdone.