Turn on the oven to pre-heat at 375 F or 190 C. Butter the ramekins generously and add 1 tsp of granulated sugar and roll it around the ramekin until the dish is coated throughout. Dust out the sugar very gently into the next bowl and add more sugar. This sugar will caramelize and give a nice crunch!
In a clean bowl separate 3 egg whites and 2 yolks. Discard one egg yolk or do what you can do best with it :)
Pour milk and cream in a bowl and microwave until just boiling, about 20 seconds were enough for mine. Add finely chopped chocolate, stir and rest for 1 min. Stir again until glossy and smooth. You might have to microwave again. But don't overheat!
Add cocoa powder to melted chocolate and add hot water and store. Microwave for 20 seconds and stir it again. it should be hot. Let it rest for 5 minutes or until it cools down a little before you add just the egg yolks.
In a clean stand mixer bowl add the egg whites and whip until foamy. start adding sugar in 3 batches giving rest in between for 10 seconds.
Whip the egg whites on high for 7-8 minutes until stiff peaks form. YOu might need to whip more or less just keep an eye on those peaks.
Mix 1/3 of egg whites in the chocolate mixture and fold gently until thoroughly mixed. It will take 3-4 minutes to do so.
Pour the chocolate mixture in remaining egg whites and fold gently again. Be patient with this step, your souffle depends on this :)
Pour into prepared ramekins and place on a baking tray and bake for 15 minutes, souffle will rise 1/2 inch or so above the dish.
Take out of the oven and don't wait for it to cool down as it will lose all its air by then, just sprinkle some icing sugar on and dig in. Enjoy it with vanilla ice cream or just whipped cream :)
Serving Size 1 Souffle