Super Easy Chocolate Soufflé with Bailey's Chocolate Sauce

Serves 6 .

Ingredients:

5 1/2 ounces semi-sweet chocolate, broken

5 tablespoons unsalted butter, cut into five or so pieces

Pinch of table salt

2 tablespoons unsweetened cocoa powder

2 large eggs, separated

1 large egg white

1/8 teaspoon cream of tarter

3 tablespoons white granulated sugar

2 teaspoons Mexican vanilla

1/2 cup high-quality ready-made chocolate sauce

3-5 tablespoons Bailey's Irish Liquor (optional, but GOOD!)

Extra butter and white sugar to coat ramekins

Instructions:

Preheat oven to 400 F.

Butter inside of each 6-ounce ramekin. Then sprinkle generous amounts of white sugar so that it coats in the inside. Tap out excess.

Using a double-boiler, melt chocolate pieces and butter, stirring often, until smooth. While that is melting, separate eggs -- put two yolks in one bowl, and three whites in a separate clean, dry, glass bowl. Add cream of tarter to egg whites. Beat the whites on medium-high speed until whites mound gently. Add white sugar, and beat again until whites form stiff moist, glossy peaks.

In separate medium-sized bowl, add yolks and cocoa powder to melted chocolate. Whisk until combined.

With rubber spatula, fold about 1/4 of the egg whites into the chocolate mixture. (This will lighten the chocolate mixture.) Then fold in the remaining whites, taking care not to deflate the airy whites.

Divide the batter evenly among ramekins. Level gently with back of spoon. Place ramekins on baking sheet.

Bake soufflés for 12-14 minutes -- until the soufflés are a little cracked on top.

Heat ready-made chocolate sauce in microwave. Add Bailey's liquor. Stir to combine. Poke a small hole in each soufflé. Pour sauce inside.

Garnish with rose pedals or whipped cream.

Devour the most romantic and delicious dessert you've ever experienced!