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3 tablespoons cocoa nibs1 cup heavy creamSliced and toasted almonds, finely chopped12 ounces excellent quality 70% chocolate, chopped1 1/ 2 tablespoons unsalted butter1/ 2 cup milk5 egg yolks1/ 4 teaspoon pure almond extract6 egg whites, room temperature1/ 2 cup granulated sugarConfectioner’s sugar
Place the cocoa nibs and the heavy cream in a saucepan. Bring to a scald. Remove from the heat immediately and let sit 1 hour. Strain and place in the refrigerator.
Butter eight 5 to 6-ounce ramekins. Dust lightly with almonds. Set aside.
Place the chocolate, butter and milk in the top of a double boiler over boiling water. Whisk until melted and smooth. Remove from the heat and let cool 5 minutes. Add the egg yolks, one at a time, and mix well after each addition. Add the almond extract and stir together.
Preheat an oven to 375 ̊ F. Place the egg whites in a large clean bowl and whip to soft peaks. Add the sugar gradually and beat until they are very stiff peaks. Fold the egg whites into the chocolate mixture. Spoon the mixture into the prepared ramekins. This can be done several hours in advance.
When you are ready to serve, bake the soufflés in the oven until puffed and cracked on top, 14 to 17 minutes. While the soufflés are baking, whip the cream and confectioner’s sugar until soft peaks. Place in a bowl.
To serve, with a spoon, open the center of the soufflé and spoon the cream into the center.
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