You will also need: Mixing bowls, saucepan and four stoneware ramekins or a four-cup souffle dish.

An oven set to 350F (180C) and just to ensure even heating, a pizza stone.

Butter and then lightly sugar the ramekins. You can either just tap the sugar around, or cover the top of the ramekin with plastic wrap and shake it.

Mix 1/4 cup sugar, 1/3 cup baking cocoa and 3 tablespoons flour in saucepan. Then add 3/4 milk, and heat stove top to medium-high.

Stir continuously until cocoa mixture starts to bubble, and remove from heat. If you don't keep stirring like I did last time I made a souffle, you'll end up with a chocolate lump with turd-like consistency. This is how it should look:

Beat 2 egg yolk with a whisk or a fork.

Beat 1/3 of the cocoa mixture into the egg yolks.

Then slowly stir in the rest of the cocoa mixture. If you dump the whole mixture in at the same time, your eggs might just scramble.

Stir in butter/margarine and vanilla, and then set aside to cool slightly.

Beat 3 egg whites, 1/4 teaspoon cream of tartar and a pinch o' salt together with an electric mixer until foamy. Then beat in 2 tablespoons of sugar, one tablespoon at a time until eggs are glossy.

Back to the eggs. You'll know the egg whites are beaten just right when you can remove the mixers and the egg white forms these sexy double peaks.

Stir 1/4 of the egg whites into the cocoa/egg yolk mixture.

Visually divide the remaining egg whites into thirds, and carefully fold each third in one at a one with a spatula. The more air bubbles you crush, the less awesomely puffy the souffles going to be.

Pour batter into dishes and set timer for 1 hour. WARNING: Don't open the oven door. Don't kick the oven door. Just leave the kitchen all together.

Its 4:55 in the morning. Goodnight, little souffles.

Beep, beep, beep, beep! Lessee what these bad boys look like. SUCCESS! If the souffles don't look quite done, keep em in there for another 5-10 minutes.

There is but one last thing to do. Dribble your topping of choice (whipped cream, powered sugar, Gran Marnier or the less successful Magic Shell) over the souffle and dive into the warm chocolaty abyss...

Now that you have learned how to make hot chocolate souffle, please be sure to view these other chocolate recipes and these souffle recipes.