Procedure: Heat the milk, sugar and the vanilla bean until the milk is scalded. Remove the vanilla bean.
Combine thoroughly the sugar, cornstarch and eggs.
Temper the egg mixture by adding half the hot milk and whisking vigorously. Pour the warmed egg mixture into the milk, whisking until it thickens. Remove from heat and add the chocolate, stirring until it is completely melted.
Cool the chocolate mixture.
Beat the whites until soft peaks form. Add the sugar and continue beating until stiff peaks form.
Fold together 1/3 cup each of the chocolate base and the whipped whites.
Pour the mixture into molds sprayed with no-stick pan release, or buttered and dusted with granulated sugar. Place the filled molds in a baking dish. Add 1/2” of water up the side of the dish.
Bake the soufflés at 400° for about 20 minutes or until the soufflés have puffed and have brown tops and dry sides.