Easy Chocolate Souffles

Under the weight of all the crap I pile onto these souffles, it's no wonder they flatten almost immediately. I've been making these souffles since 2002 when I first heard the words, "you have celiac," and they've become my go-to dessert for company since no one seems to notice there's no gluten kicking around in the recipe, they taste delicious, and most importantly, I can eat them.

Easy Chocolate Souffles

1 stick of salted butter, cut into pieces, plus extra to grease muffin pan
5 oz semi-sweet or dark chocolate, coarsely chopped
1/4 cup of sugar, plus extra for dusting the muffin tin
4 egg yolks
2-3 egg whites (depending on how much you'd like your souffles to rise)
Heavy whipping cream, strawberries, vanilla ice cream for serving.

1. Preheat oven to 350. Grease a muffin pan well with butter, and then lightly sprinkle with sugar.

2. Melt butter pieces and chocolate pieces carefully over low heat in a saucepan (or a double broiler if you have one). Once butter and chocolate are melted, immediately remove from heat.

3. Whisk together the 4 egg yolks with the 1/4 cup of sugar in a large bowl. Whisk in the melted chocolate/butter mixture until thoroughly blended.

4. In a separate medium bowl, beat egg whites to stiff peaks. Gently fold egg whites into the large bowl of remaining ingredients.

5. Pour mixture evenly into greased muffin pan. Bake for 20-25 minutes until souffle rises and looks crispy on the outside. Serve warm with ice cream, whipped cream, fruit, or whatever strikes your fancy!