Chocolate souffle

1) Generously grease 8, 150ml capacity, ramekins with butter.
2) Preheat the oven to 190 °C.
3) Melt the chocolate in a bowl over a pan of water. Don’t let the water touch the bowl. Set aside.
4) Add a little of the milk to a jug with the cornflour and make a smooth paste.
5) Add 50g of the sugar and the rest of the milk and stir well.
6) Pour into a saucepan over a medium heat and bring to a simmer, stirring constantly until it thickens.
7) Remove from the heat and add the melted chocolate.
8) Leave to cool stirring occasionally to prevent a skin from forming.
9) Whisk the egg whites until stiff, add the remaining sugar and continue whisking for a few minutes until you have a glossy mixture.
10) Stir the egg yolks into the cooled chocolate mixture and add the chocolate chips.
11) Gently fold the chocolate mixture into the egg whites, lifting from the bottom to the top, until the egg white disappears.
12) Spoon into the ramekins to about ¾ full.
13) Cook the soufflés for 12 – 15 minutes, until well risen and slightly brown on top.
14) Dust with icing sugar and serve with brand cream for a real treat!