Brush melted butter over the insides of 12 ramekins, 3 1/4" diameter. Coat in sugar, chill.
Combine butter and both chocolates in bowl and melt.
Whip egg yolks. Combine water with a little less than half of the granulated sugar in a saucepan and bring to a boil. Pour the boiling sugar syrup into the yolks as they are beating. After the syrup has been added, turn the speed to high and continue whipping until the yolks are light and fluffy and tripled in volume.
Fold the yolks into the reserved chocolate mixture together with the chocolate liquer.
Whip the egg whites with the remaining sugar and the cream of tartar to stiff peaks. Gradually fold the chocolate mix into the whipped whites.
Fill the ramekins with the batter. Wipe rims clean, cover and refrigerate for at least 2 hours, better overnight. The batter must be chilled all the way through before baking.
Bake souffles at 350 for about 15 minutes. The tops should feel firm and te insides should be soft but not liquid.
Sift 10x over top. Serve with Creme Anglais in small pitcher or serving bowl.
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|Serving Size: 1 Serving (913g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2326 (76%)|
|Amt Per Serving||% DV|
|Total Fat 258.4g||345 %|
|Saturated Fat 137g||685 %|
|Monounsaturated Fat 89.3g|
|Polyunsanturated Fat 19.7g|
|Cholesterol 4350mg||1338 %|
|Sodium 730.3mg||25 %|
|Potassium 2463.9mg||65 %|
|Total Carbohydrate 173.6g||51 %|
|Dietary Fiber 37.6g||151 %|
|Sugars, other 135.9g|
|Protein 94.8g||135 %|
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Calories per serving: 3060
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