Chocolate Souffle

Melt the chocolate in a double boiler

Remove from heat and reserve

Preheat oven to high temperature

In another pan, combine butter, flour, and salt

Bring to a boil over high heat and, when the butter has melted, add milk slowly

Let simmer for 1 minute, stirring constantly

Beat egg yolks for 5 minutes until pale and thickened

Add creme prepared gradually, without stopping

Add melted chocolate, half of the confectioner's sugar, and boiling water

Beat until smooth and creamy

Beat egg whites until stiff peaks form

Gradually add remaining confectioner's sugar and beat until stiff

Add vanilla extract, combine with chocolate creme, and mix delicately

Place in muffin tin liners and bake for about 35 minutes or until a toothpick inserted into the center comes out clean

Dust with confectioner's sugar and serve warm.