Make sure your oven is preheated. Once the whites are whipped and mixed into the base, the souffles need to go into the oven right away. Any wait time will mean less poof.

Make the base, then whip the whites. Similarly, your whites will start to deflate if they have to sit on the counter while you prepare the base. Best to make the base first and whip the whites as the last step.

Mix the whites into the base in stages. Mix the whites into the base in three separate batches. This helps lighten the base incrementally; if you added the whites all at once, not only would it be harder to stir them in evenly, but you'd also end up deflating them too much.

Fold, don't stir. Instead of stirring, which (again) deflates the whites a bit too much, use a folding motion to incorporate the whites into the base. Cut through the middle of the bowl with the edge of your spatula, scoop along the bottom of the bowl, and then flip the batter over onto itself. Continue doing this, turning the bowl, until everything is incorporated.

Don't open the oven door. Tempting as it is to peek, it's best to gaze upon your dessert through the window rather than open the door. Changes in temperature will mean less poof in your souffles.

Serve right away. While there's no need to rush to the table, souffles are best when served warm. Set them out, divvy up the spoons, and dig in.

Chocolate Souffles

Makes 6

Ingredients

2 tablespoons unsalted butter, plus extra to grease the souffle dishes

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