I made this souffle last night. I am not an experienced cook and I have never attempted a souffle before. My family thinks it turned out delicious and I agree. It was tall and puffy, soft inside, with a rich dark chocolate flavor. I do have questions for anyone out there with culinary arts knowledge. When I prepared the chocolate "sauce" it never boiled. It got thicker and thicker until I could not stir out the thick parts any longer. It seemed too thick to boil, so I took it off the heat. I thought maybe I broke it by using too much heat. I tried again at lower heat. It came out the same. It tasted fine, so I decided to continue on. Once I started adding egg whites, it quickly took on a very nice consistency. So my questions are: Is it important to boil the sauce and if so, should I be trying higher heat (to bring on boil faster), lower (to delay thickening), or simply more time (letting it get very thick)? Is it possible it didn't boil because I used too large of a saucepan (too much surface area causing it to thicken before boiling)? Should the sauce be thick (like pudding skin) before I remove it from the heat, or should it be removed while it is still thin? (Maybe the answer lies in the fact that it turned out great, but I would still appreciate some expert advice.)