5ouncesdark or semi sweet chocolate, cut in small pieces Note: this is about 3/4 of a cup of chips)
2Tbspunsalted butter, plus more for prepping ramekins
2Tbspgranulated sugar plus more for prepping ramekins
powdered sugar for dusting
Preheat the oven to 400F. Liberally butter 4 ramekins and coat all inside surfaces with granulated sugar.
Gently melt the chopped chocolate and butter in a medium large bowl over barely simmering water, being careful not to have the bowl touching the water, or allow any water to splash into the bowl. You can also do this in a saucepan over direct heat if you are brave ;)
When the chocolate is completely melted, remove from heat and whisk in the egg yolks, extract, and salt, until smooth.
Meanwhile beat the egg whites in a separate bowl until foamy, then add the sugar and continue beating until still peaks form.
Carefully fold the egg whites into the chocolate until no white streaks remain. Try not to deflate all that air you just whipped into them. Note; you may want to do this in stages, starting with 1/3 of the whites first to loosen the chocolate, then add the rest. Chill for 15 minutes in the refrigerator.
Divide the batter equally between your prepared ramekins, and gently smooth out the top surface, if necessary. Run an offset spatula (or your finger) around the top rim of each cup, to separate the top of the mousse from the sides of the ramekin. This helps the soufflé to rise straight up.
Bake for 10 -12 minutes until risen. The soufflés will still be a little wobbly. Note: depending on how full you filled your ramekins, the soufflés may or may not rise above the rims but they will be puffed up.
Serve asap with a dusting of powdered sugar.
If you have cream of tartar in your pantry you can add 1/4 teaspoon to the egg whites when you beat them. This helps stabilize them and helps them stay aloft after baking.