Chocolate soufflé with custard/vanilla ice cream

I am not sure if I've ever tried a soufflé before but after eating a chocolate soufflé today, I've officially fallen in love with it! It felt like I was having a hot chocolate mousse. 

Very light. Very simple. Very fast to make. You can also make it advance, pop into the fridge until it's time to serve dessert! Of course, you need to give yourself about 15-20 minutes to bake the soufflé. It's dead simple,I promise. Requires only a few ingredients. And Taa daaa you've made a restaurant dessert! :)

The chocolate souffle sunk a little, so excuse the not to high soufflé. 

I adapted the chocolate soufflé from Bon Appetite

I got exactly 7 soufflés from the recipe.

340g good quality chocolate,I used half milk and half dark Callebaut chocolate,chopped

1/2 cup heavy whipping cream

2 large egg yolks

210g (about 7 large egg whites) egg whites, room temperature

2 tablespoons sugar

1. Butter eight 3/4-cup soufflé dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared soufflé dishes on large baking sheet.
2. Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water.
3.  Stir egg yolks and salt into chocolate mixture. 
4. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until semi-firm peaks form. 
5. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. 
6. Divide chocolate mixture among prepared soufflé dishes, filling dishes completely.
7. Bake in a preheat oven of 180 C for 15 minute, at room temperature and 18 minutes if chilled or until the top feels firm and soufflé puffs up.
8. Serve immediately with custard/ice cream/whipped cream.