chocolate-espresso 'faux soufflés'

Real mail is so underrated.

Well, maybe not underrated, just under-used. There's nothing so exciting as seeing a handwritten envelope peek out amidst countless credit card offers and ever-present bills. The useless mail is carelessly tossed aside (or dropped on the floor, who really knows) to free up both hands for envelope-ripping.
 

espresso shots are blurry, they just are.

What I'm trying to say is, I have this penpal. She is sensational. I met her through her blog and we've since embarked on a long journey of letter-exchanging, present-exchanging, music-exchanging and recipe-exchanging. It has really been wonderful.

I think everyone should have a penpal. Or at least write letters to people, just because. I can bet that it would brighten anyone's day.

What was I saying? What's the point of all this?
 

Oh right.

My penpal and I exchange recipes along with our letters. She sent me this one that is out of the book she is reading, called French Women Don't get Fat. 

I'm hoping that means I can eat three of these and not get fat.

They melt in your mouth and are sinfully rich. Delightful on their own or with a little ice cream.

Chocolate-Espresso 'Faux Soufflés'

4 Servings

8 oz. Dark chocolate

4 egg whites

Salt

4 egg yolks

2 T. Espresso

1. Melt chocolate over a double boiler.

2. In a large bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

3. Whisk yolks into chocolate. Stir in the espresso.

4. Gently fold in 1/3 of the whites, then gradually fold in the rest.

5. Pour equally into four ramekins, cover with saran wrap and refrigerate for 4 hours.