| 24|| oz|| chocolate|
| 2|| oz|| sugar|
| 3 || tb|| corn starch|
| 6 || oz|| crème fraiche|
| 9|| || egg yolks|
| 25|| oz|| egg whites|
|4 1/2 || || butter|
| 3 || oz|| water|
| 7 || oz|| sugar|
Bring a pot of water to a boil.
Place a bowl over the water and melt the chocolate, butter and crème
fraiche, let sit at room temperature.
In a kitchen aid mixer whip the yolks, water, and 2oz.
Sugar to full volume and fold half into the chocolate mixture.
Fold in the corn starch and the rest of the yolks.
Place the whites and the 7oz, of sugar in a Hobart mixing bowl and heat 110 degrees over the water.
Whip on speed 2 full volume.
Gently fold the whites in 3 parts into the chocolate mixture.
Butter and sugar ramekins.
Scoop soufflé batter into the ramekins using an ice cream scoop
Bake 400 degrees for 10 minutes.