Choc souffles

1 tbsp unsalted butter, room temperature, for the ramekins

1/8 cup granulated sugar, for the ramekins

100g semisweet chocolate, melted

3 large eggs, room temperature, separated

1/2 cup coconut sugar

pinch sea salt

1 tbsp heavy whipping cream

1/2 tsp pure vanilla extract

Line ramekins with butter and small amount coco sugar. Set aside

Preheat oven to160C/350F.

Melt choc (and any remaining butter from greasing ramekins) over double boiler. Set aside to cool then add cream

Place egg yolks and sugar in a bowl and whisk until fluffy and thick. Add in cooled melted choc and cream mix.

In a separate bowl, whisk egg whites to peaks. Add to choc mix in other bowl and mix lightly, so there are still white streaks through the mix.

Divide into ramekins and cook bottom of over 15-20min, when tops fluffy and risen. Serve straight away before they de-fluff!

Note: run your pinkie finger around the rim of each ramekins before baking. Helps to rise better