Instructions: Preheat oven to 400 degrees. Butter (or spray with nonstick vegetable spray) 12 4-ounce souffle cups. Melt chocolate and butter in a large bowl over a pan of simmering water. Separate eggs into 2 bowls. Whisk the yolks with 3/4 cup sugar until pale yellow and sugar is dissolved. Whisk egg whites with 1/2 cup sugar until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form.

Gently stir egg yolk mixture into chocolate mixture. Fold chocolate mixture into egg whites in 3 or 4 batches. Pour into souffle cups and bake for 12 - 14 minutes, or until puffed and dry on top. Serve immediately.

NOTES : These souffles can be made ahead and refrigerated before baking at the last minute.

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