Title: Chocolate mousse souffle cordon bleu
 Categories: 
      Yield: 2 Servings
 
      6 oz Semisweet chocolate; (12 oz)
      6 tb Unsalted butter
      6    Eggs; separated
           Granulated sugar
           Confectioners sugar
 
  1. Heat oven to 475°F. Place chocolate and butter in a saucepan and
  allow to melt over low heat.
  
  2. Remove pan from heat and stir in egg yolks until chocolate thickens
  slightly. Pour into large mixing bowl.
  
  3. Beat egg whites until very firm, but stop short of allowing them to
  become dry.
  
  4. Stir a third of the whites into the chocolate mixture to lighten
  it. Fold in the remainder quickly with bold strokes. It's better to
  leave a few pockets of white rather than overmix.
  
  5. Butter the inside of a low-sided one-quart souffle' mold and coat
  the surface lightly with granulated sugar. Pour in the mousse
  mixture. There is no danger if you leave the souffle out for several
  minutes before putting it in the oven. You can even open the oven
  door while the souffle is cooking to turn or move the mold if the top
  is rising unevenly. (Recipe may be done ahead to this point. Store in
  the refrigerator until ready to bake.)
  
  6. Place souffle in oven and bake for 5 minutes. Reduce heat to 425°F
  and continue baking 5 to 7 minutes more. Sprinkle with confectioners
  sugar and serve at once.
  
  NOTE: If you're in a time bind, the recipe done through Step 5 is an
  excellent chocolate mousse and needs no further cooking. Simply spoon
  it into serving dishes or glasses.
  
  Recipe