Citrus Chocolate Soufflé – Have a Very Special Valentine’s Day!

Butter 2 (4-inch) soufflé dishes or 4 small ramekins and coat the insides with the sugar.

To make the pastry cream: put the milk and two-thirds of the sugar in a small pan and slowly bring to a boil. Put the egg yolks and remaining sugar in a bowl and whisk to a ribbon consistency, then incorporate the flour. Pour the hot milk onto the yolks, stirring constantly with a whisk. Return to the pan and whisk over low heat for one more minute. Pour into a bowl, cover with plastic wrap, and let cool slightly.

Preheat the oven to 400F and put a baking sheet inside to heat. Measure 5 oz of the pastry cream and delicately mix in the cocoa and chopped chocolate using a whisk. Add the citrus zest. Keep the rest of the pastry cream for another use.

Beat the egg whites to a thick foam, then add sugar and continue to beat until soft peaks form. Fold one-third into the pastry cream mixture using a whisk, then delicately fold in the rest with a large spoon. The mixture will be fairly loose.

Divide the mixture between the soufflé dishes, filling them to the tip. Stand on the hot baking sheet and cook for 10-15 minutes. As you take the soufflés out of the oven, dust the tops with confectioners' sugar, place on warm plates, and serve at ones.