Light as air, yet dense with chocolate decadence and a hint of coffee, these impressive gems will make you look like an accomplished, undauntedly passionate pastry chef.

This was insanely good. A soufflé is known as one of the most difficult things a cook can pull off. It really is tricky to make, but damn, do they taste great. Trade war heats up: Mexico keeps ...

Method: Place the chocolate in a bowl and melt it in a microwave. Heat butter in a non stick pan, add refined flour and sauté lightly. Add milk, little by little and mix well. Soufflé base is ready.