Using a previously chilled metal mixing bowl (15 minutes in the freezer), and a kitchen aid with the wire whip attachment, whip the 6 egg whites at low speed for 1 minute or until it begins to get firm.
Add 1 Rodelle Vanilla Bean, split and scraped, and 3 tbsp of powdered sugar, whip the mixture at high speed until it gets very firm (about 2 minutes) and set in a fridge.
Preheat the oven to 350 degrees Fahrenheit.
In a large sauce pan warm the heavy whipping cream, careful not to boil.
In a mixing bowl combine the 3 egg yolks, 5 tbsp of powdered sugar, 5 oz of Rodelle Gourmet Baking Cocoa and 3 Rodelle Vanilla Beans, split and scraped, and then whisk together.
When the cream has scalded, remove from heat, while beating the egg yolk mixture slowly add the warm cream until all the mixture is evenly mixed.
Let the mixture cool down, then with a rubber spatula incorporate by folding the previously made beaten egg whites and mix evenly with the eggs and Rodelle Gourmet Baking Cocoa mixture.
Butter the inside of 8 8-oz ramekins.
Pour the mixture into the ramekins (5 oz volume each approx).
Place the ramekins into a rectangular baking dish or sheet tray.
Place the baking dish in the oven for 25 minutes or until the Cocoa Soufflés have risen.
Serve the Rodelle Cocoa Soufflés with Rodelle Vanilla Bean Crème Anglaise on the side and garnish with a whole Rodelle Vanilla Bean.
Dust the top with Rodelle Gourmet Baking Cocoa, powdered sugar, and place a Rodelle Vanilla Bean for garnish.
