Pear Souffles with Chocolate Sauce

I found this recipe in the January 2009 issue of Bon Appetit and made a few changes. Bryant loved this because the souffle retains the texture of a pear. I even used unripe pears (lack of foresight) and had fantastic results. Soufflés are actually really easy. I have another recipe for an orange soufflé that is served with créme anglaise that is also fantastic.

*I cut this recipe in half when I made it for the two of us and it worked great. If you've never eaten a soufflé before simply remember to poke a hole in the middle with your spoon when you are ready to eat it and then pour in the chocolate sauce. The soufflé will expand with chocolaty goodness. Prepare yourself for a truly decadent treat.

Sauce
2/3 cup heavy whipping cream
5 oz bittersweet chocolate, chopped
1 Tbs vanilla

Soufflés
Unsalted butter for soufflé dishes plus 2 tablespoons, divided
Sugar for soufflé dishes plus 8 tablespoons, divided
5 ripe Anjou pears (about 2 1/2 pounds), peeled, cored, cut into 1/2-inch cubes (6 to 7 cups)
2 teaspoons fresh lemon juice
3 large egg yolks, room temperature
4 large egg yolks, room temperature
Pinch of salt

Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and let stand until chocolate softens slightly, about 1 minute. Add vanilla and stir until chocolate is melted and sauce is smooth. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate.

Generously butter six 3/4-cup ramekins or custard cups, then coat with sugar, tilting ramekins to coat bottoms and sides evenly. Gently tap out any excess sugar. Place ramekins on rimmed baking sheet.

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add half of pears and sauté until beginning to brown, about 8 minutes. Sprinkle with 1 1/2 tablespoons sugar and sauté until pears are caramelized and juices are thick, 3 to 4 minutes longer. Scrape pear mixture into bowl. Repeat with remaining 1 tablespoon butter, remaining pears, and 1 1/2 tablespoons sugar. Stir lemon juice into pears. Let cool to room temperature, about 45 minutes.
Using slotted spoon, transfer pears to processor; add pear juices to chocolate sauce. Puree pears until smooth. Transfer pear puree (about 2 cups) to medium saucepan. DO AHEAD Can be made 2 hours ahead. Cover and chill puree.

Preheat oven to 375°F. Whisk egg yolks into pear puree in saucepan to blend. Stir pear mixture constantly over medium-low heat until steam rises and mixture is hot (do not boil). Carefully transfer pear mixture to large bowl. Using electric mixer, beat egg whites with pinch of salt in another large bowl until soft peaks form. Gradually add remaining 5 tablespoons sugar to egg whites and beat until stiff but not dry. Gently fold 1/3 of egg whites into pear mixture to lighten. Gently fold in remaining egg whites in 2 additions. Divide soufflé batter equally among prepared ramekins (ramekins will be full).

Bake soufflés until puffed and golden, about 20 minutes. Rewarm chocolate sauce over low heat. Serve soufflés immediately with warm chocolate sauce alongside.