Lindt Chocolate Soufflé
Step 1
1000 ml 36 % Cream
180 g Egg yolks
170 g Sugar
650 g Lindt Dark Chocolate

Scald cream, yolks and sugar together. (Anglais)  pour over Chocolate.  
Can sit at room temp. for 3 hours ( use cold)

Step 2
100 g Egg whites (medium Peaks)
Pinch Crème Tatar

Fold step 1 into step 2 Bake at 410’F for 6-8 min.  
Serve Immediately.