Instructions:

• Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring.
• Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
• In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks.
• Continue beating egg whites on high speed, gradually adding the sugar, until the egg whites hold stiff glossy peaks.
• Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.
• Spoon the souffle mixture into six greased souffle dishes and allow to rest for up to 30 minutes then bake at 375 degrees for 12 – 15 minutes until risen with a crusty exterior.
• Serve with a dusting of icing sugar if desired.