Chocolate soufflés

Light and fluffy chocolate souffles are an irresistible dessert. Plus, it's easier to do than you think. These KitchenAid mini cocotte dishes are the perfect size for individual servings. To do it, turn on the oven to 200 degrees Celsius and pop in a tray to preheat. Next, brush four mini cocottes with melted butter. Dust them evenly with sugar and tap to remove any excess. The sugar helps the mixture grab onto the sides and climb so the souffle rises. Place the extra butter and chocolate in a heatproof bowl over a saucepan of simmering water. Cook, stirring with a metal spoon, for five minutes or until the chocolate melts and the mixture is nice and smooth. Set the chocolate mixture aside for five minutes to cool slightly. Meanwhile, separate the egg yolks from the egg whites. Add the liqueur and egg yolks to the chocolate mixture. Next, use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form, like so. Gradually add the extra sugar, one tablespoon at a time, whisking until thick. Add half the meringue mixture to the chocolate mixture. Then gently fold until just combined. Add the remaining meringue and fold to combine. Spoon the mixture evenly among the prepared cocottes and use your finger to wipe around the rim of the mixture, about one centimetre deep. Place on the hot tray and bake for 15 minutes or until the souffles rise but wobble slightly when gently shaken. While the souffles are baking, make the chocolate sauce by combining the chocolate, cream, sugar and liqueur in a small saucepan over medium-low heat. Cook for two to three minutes or until the chocolate melts and the mixture is smooth. Sprinkle the souffles with a little cocoa powder and drizzle with chocolate sauce. Serve with a dollop of whipped cream. Grab a spoon and dig into these mini chocolate souffles. They're the perfect comfort food for cooler nights.