The soufflé is from Julia Child’s Mastering the Art of French Cooking on page 619. The dish was not technically challenging, but getting the cooking right was the hard part to make sure it rose enough, but not enough to collapse it. This was a great dish. It did take a while to make and get everything correct. The chocolate was light, and the soufflé was airy. I would make this again, maybe with the almond version next time.