Bittersweet Cocoa Souffles with Whipped Cream

Well Mom, I warned you that I had some less healthy recipes coming along.  This one sure was tasty though.  We found this in Bon Appetit and thought it perfect for Valentine's Day.  So, we made your baked chicken parm for dinner trying to be a little healthier.  That was basically so we could just go all out for dessert.  :-)  The recipe originally called for Orange Blossom Cream, but I couldn't find any orange-flower water so I just made my own vanilla whipped cream.  The recipe made 8, so we invited Katie and Brian over for some too!

Ingredients: 
- 1/2 cup plus 3 tablespoons sugar
- 2 tablespoons all purpose flour
- 2/3 cup plus 2 tablespoons whole milk
- 1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- 3 ounces bittersweet chocolate (not exceeding 61% cacao) finely chopped

Directions:

-Preheat oven to 375.
- Butter eight 2/3 to 3/4 cup ramekins or custard cups; dust with sugar, completely coating to top edge.
Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in a small saucepan.  Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2-3 tablespoons).  Then, gradually whisk in remaining milk from cup.  Stir over medium-low heat until bubbles begin to form around the edge of the pan. Continue cooking until slightly thickened, stirring constantly, about two minutes longer.  Transfer mixture to large bowl.  Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms. 
-  Using electric mixture, beat egg whites and cream of tartar in medium bowl until soft peaks form.  Gradually beat in remaining 3 tablespoons of sugar, beating on high speed until firm peaks form.  Add 1/4 of whites to chocolate mixture; fold to blend.  Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.
- Divide batter among prepared ramekins; place on a rimmed baking sheet. 
**This part can be made 1 day ahead.  Cover and chill. **
-  Position rack in bottom third of the oven and bake souffles until puffed above rim of the ramekin and a toothpick inserted into center comes out with thick batter attached. (About 12 minutes.  15 minutes for chilled souffles if you made the batter ahead of time.)
-  Using spoon, form a small indentation in top of each souffle; spoon a dollop of cream into indentations. 
-  Serve immediately.

Orange Blossom Cream:  Using electric mixer, beat 1 cup chilled heavy whipping cream, 1 1/2 tablespoons sugar, 1 teaspoon  finely grated orange peel, and 3/4 teaspoon orange-flower water.  Beat until medium peaks form. 

Like I said, I couldn't find the orange-flower water, so I made vanilla whipped cream. I did everything from above, but I took out the orange peel and orange-flower water.  I added a teaspoon of vanilla instead.  It was very tasty! 

Before baking and after: