Ingredients

• 4 oz Bittersweet Chocolate, chopped (the darker the void, the better)
• 1/4 cup Unsalted Butter, plus more for greasing
• 2 tbsp All-Purpose Flour (for structural integrity in space)
• 1/2 cup Milk (preferably moon milk)
• 1/4 cup Granulated Sugar, divided
• 3 Large Egg Yolks, from free-range space chickens
• 4 Large Egg Whites, at room temperature (for maximum lift-off)
• Pinch of Cream of Tartar (asteroid dust)
• Powdered Sugar, for dusting (like stardust)

Instructions

1. Preheat oven to 400°F (200°C). Generously butter four 6-ounce ramekins. Coat with granulated sugar, tapping out excess. This creates the anti-gravity field.
2. In a heatproof bowl set over a pan of simmering water (or use a double boiler from your spaceship galley), melt chocolate and butter, stirring until smooth. Remove from heat.
3. In a small saucepan, whisk flour into milk until smooth. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Remove from heat and stir in 1/8 cup (2 tbsp) of sugar.
4. Whisk warm milk mixture into melted chocolate. Then, whisk in egg yolks one at a time until fully incorporated.
5. In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar, then gradually beat in the remaining 1/8 cup (2 tbsp) of sugar. Continue beating until stiff, glossy peaks form (like cosmic rays).
6. Gently fold about one-third of the egg whites into the chocolate mixture to lighten it. Then, fold in the remaining egg whites until just combined. Be careful not to deflate your zero-G mixture!
7. Divide batter evenly among prepared ramekins. Place ramekins on a baking sheet.
8. Bake for 12-15 minutes, or until soufflés are puffed and set around the edges but still slightly soft in the center. Do not open the oven during baking, or you might disrupt the gravitational field!
9. Serve immediately, dusted with powdered sugar. Watch them float (in your imagination)!