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Easy Mexican Chocolate Souffle

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Ingredients

2 tablespoon unsalted butter, at room temperature, for greasing the ramekins.

4 (3.1-ounce) disks Mexican chocolate, coarsely chopped (recommended: Ibarra, found in gourmet and Hispanic grocery stores)

6 tablespoons (3/4 stick) unsalted butter, at room temperature

6 large egg yolks

6 large egg whites

1/4 cup sugar

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