Triple Chocolate Valentine Souffle

Over medium heat, melt 3 ounces of the butter. Add the flour and stir with a stainless steel whisk, breaking up lumps of flour. Add 3 ounces of the sugar, the vanilla and the milk. Stir with whisk until smooth.

When batter begins to stick to whisk, remove from heat. Transfer to an electric mixer. Add egg yolks and mix well. Stir in cocoa, cookie crumbs and liqueur.

In a standing electric mixer or in a mixing bowl with a hand-held mixer, beat egg whites until stiff. Fold a little of the egg whites into the base mixture to lighten it. Fold in the rest of the egg whites.

Use remaining butter, softened, to butter the inside (bottom and sides) of 8-ounce ramekins. Make sure the butter covers the entire surface. Completely coat the inside of the ramekins with the remaining sugar.

Carefully pour batter into center of each dish, filling it to very near the top. Bake at 375 degrees F for about 15 minutes.

Serve immediately with vanilla ice cream and chocolate sauce. (After about 5 minutes, souffles will begin to fall, so serve them right away.)