Melt the FAMA butter 82% and the compound chocolate Blanca and stir until well-combined. Add all ingredients to the mixer bowl and mix with a flat beater for 3-4 minutes. Spoon the mixture into individual ramekins, which you have coated with flour and margarine and bake in a pre-heated hot air oven at 190°C for 9-10 minutes.

You can keep soufflés in the freezer. However, if you bake them directly from the freezer, add 2-3 minutes to baking time.