White Chocolate Soufflé

Put the chocolate in a snow kettle and heat over steam. Once the chocolate is liquid, stir in the butter. Remove from the heat and stir in the egg yolks. Beat the egg whites with the sugar until stiff and fold into the chocolate mixture. Grease and sugar small ramekins with softened butter. Fill 2/3 of the way up with the souffle mixture. Poach in the oven at 200°C in a bain-marie for about 10 minutes.

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