Preheat the oven to 200° C (400° F)
Prep. time: 10 minutes
Baking time: 10 minutes

1.  Melt the butter and chocolate together in a bowl set over simmering water.
2. Whisk the egg yolks and sugar together until light and pale.
3. Combine the chocolate and egg yolk mixtures.
4. Beat the egg whites to soft peaks and fold them into the chocolate-yolk mixture.
5. Three-quarters fill 6 small buttered, sugared ramekins with the mixture.
6. Bake in a 200°C (400°F) for 6 minutes.
7. Serve immediately, and in front of your guests, make a small slit in the middle of each soufflé and pour in a spoonful of Armagnac.

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Collaboration: Bureau National Interprofessionnel de l'Armagnac