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.

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A traditional soufflé requires creating a béchamel sauce, a delicate operation that’s “a guarantee” you’re never going to make a soufflé on a weeknight, said Mark Bittman in The New ...