INGREDIENTS

• 2 tablespoons butter, room temperature (plus more for greasing)
• 1 tablespoon flour
• 1 heaping tablespoon cacao powder
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup dark chocolate discs or chopped dark chocolate
• 3 eggs, separated
• 1/4 cup granulated sugar (plus more for coating)
• Powdered sugar, for garnish (optional)

HOW TO MAKE IT

1. Preheat oven to 375°F. Generously grease Mini STAUB Dutch ovens using a pastry brush, brushing upward along the sides to help the soufflés rise. Sprinkle granulated sugar in each mini, coating the bottom and sides.
2. In a medium saucepan over medium-low heat, melt the butter. Whisk in the flour until smooth and lump-free, then whisk in the cacao powder. Add the milk and vanilla, stirring continuously until the mixture begins to gently bubble. Remove from heat.
3. Stir in the chocolate until fully melted and smooth. Add the egg yolks one at a time, whisking until the mixture is glossy and fully combined.
4. In a separate bowl, use a mixer to whisk the egg whites, gradually adding the sugar, until glossy medium peaks form. Be careful not to overbeat.
5. Gently fold the egg whites into the chocolate mixture in batches, being careful not to deflate the mixture.
6. Divide the batter evenly among the prepared STAUB minis, filling nearly to the top. Wipe any excess from the rims.
7. Place the minis on a baking tray and bake for 15–20 minutes, or until the soufflés have risen about 1/4 inch above the rim.
8. Carefully remove from the oven, transfer to plates, and dust with powdered sugar if desired. Serve immediately.