In a heavy non-reactive saucepan whisk together:
1 Cup Sugar
6 large eggs
5 ounces melted butter
Put over medium heat and whisk constantly until just steaming (180˚). Do not boil!
Remove from heat and whisk in 1 Cup (approx. 5 oz)Semi sweet chocolate (use good quality chips or rough-chop good quality bars) and 1 T Vanilla
Allow to cool to room temperature – do not chill
Beat 2 Cups of heavy cream until stiff peaks form
Fold whipped cream into chocolate mixture. Portion into soufflé cups and chill
Serve with whipped cream dusted with chocolate powder