How to make Chocolate Soufflé

This decadent chocolate souffle recipe is easy and incredible. All you need is 8 ingredients and 20 minutes to make the best chocolate souffle recipe ever.
Ingredients

▢1 ¼ cups high-quality semi-sweet chocolate, chopped (7.7oz / 220g)
▢2 large egg yolks
▢2 teaspoon cornstarch (10g)
▢1 teaspoon unsweetened cocoa powder (2g)
▢⅞ cup milk (210ml)
▢6 large egg whites
▢pinch of salt
▢⅓ cup granulated white sugar (67g)
sugar and butter for ramekins
Instructions
Preheat oven to 350°F (175°C). Lightly grease six 1-cup-sized ramekins (250ml) with butter and sprinkle with sugar, tapping out excess. Chill ramekins in the fridge until you are done with the chocolate soufflé.
Place chopped chocolate in a heat-proof bowl and melt in the microwave. Stir every 20 seconds to prevent seizing. Set aside.
In a bowl whisk egg yolks, cornstarch, and cocoa to combine. In a heavy-bottomed saucepan bring milk over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about ½ cup of hot milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 2 minutes. Whisk continuously. Remove from heat and stir in melted chocolate until smooth and fully combined for about 1-2 minutes.

In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk egg whites and salt until soft peaks form. Add sugar and whisk until stiff peaks form for about 3 minutes.
Stir about ¼ cup of egg whites into the chocolate custard to lighten. Then gently fold remaining egg whites into the chocolate custard. Spoon into prepared ramekins evenly. Bake for about 20 minutes or until chocolate soufflé has risen about 1 inch above the top of the ramekins. Open the door and let stand for about 5 minutes. Top with powdered sugar, cocoa, or melted chocolate, if desired. Serve immediately.
Notes
Use the best high-quality chocolate you can find. It will make this easy souffle recipe taste even better.
Make sure to whisk constantly when warming the milk, or it will curdle.
It’s important to stir the chocolate every 20 seconds when you are melting, or it may seize, and you would have to throw it out.
Don’t skip buttering your ramekins or the easy chocolate souffle will stick.
Substitutions
Can I Use Almond Milk Instead Of Regular Milk For This Easy Souffle Recipe?

Yes, you can substitute almond milk for regular milk when making this chocolate souffle recipe. You can actually substitute any milk substitute you normally use. So feel free to try coconut milk, cashew milk, or anything else you like.
Can I Use Milk Chocolate Instead Of Semi-Sweet?
Yes, technically, you can use milk chocolate if you want. If you opt to use milk chocolate, the souffle dessert is going to be incredibly sweet. It may even be too sweet for some people. So, keep that in mind if you decide to go that route. It might be better if you use half semi-sweet and half milk chocolate if you wanted to.