Melt the FAMA 82% butter and the compound chocolate Nera Special 32% fat 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 margarine and cocoa and bake in a pre-heated hot air oven at 190°C for 8-9 minutes.

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