Chocolate Soufflé

Taken from this recipe. Things I could try to prevent the issue next time:

• If the wet mixture (chocolate, egg, etc.) is hardening by the time I’m ready to fold in the egg whites, heat the chocolate a little so it softens. I might have lost air trying to fold the whites into semi-hardened chocolate.
• Try slightly higher mixer speeds than I’m typically comfortable with.
• I felt obligated to fill my ramekins because that’s how it was in the video (mine are 6 oz ramekins and so are theirs), but as a result I was only able to fill 2 rather than 4. Try splitting it across 4 next time even if it doesn’t fill them up.

I also made this crème anglaise to go with it and that turned out reasonably well.