Pre-heat your oven with the bake option to 190 C - 375 F

Fill a sauce pan half way with water and heat it with a high heat, once it comes to a boil place a bowl on top, add ½ cup of dark chocolate chips, 2 tablespoons of organic milk and a ¼ teaspoon vanilla extract, start mixing the ingredients inside of the bowl until the chocolate is melted (about 2-3 minutes), remove the bowl from the heat and continue to stir the melted chocolate for 30 seconds, set aside

Grab 2 large organic eggs at room temperature, seperate the egg yolks into one bowl and the egg whites into another, then add the egg yolks to the chocolate sauce and mix together until well combined

Add the egg whites and a ¼ teaspoon of sea salt to an electric mixer, using the whisk attachment, whisk the egg whites at a low speed for 2 minutes, then bump it up to a medium speed and start slowly pouring in a ¼ cup of white sugar, then hit it to a medium-high speed and whisk the egg whites until stiff peaks form (about 4-5 minutes)

Add ⅓ of the whipped egg whites into the chocolate base and mix it together, then add the remainder of the whipped egg whites and gently fold in with the chocolate base until everything is well combined

Grease 3 ramekins (the size of mine where 4 oz.) with some extra virgin Spanish olive oil, using a brush make sure you grease the entire ramekin, then coat each one with a light layer of white sugar all around, the sugar will help the souffle rise

Evenly distribute the chocolate mixture into the 3 ramekins, making sure to leave at least a ¼ inch of breathing room on the top

Add to the oven between 20-25 minutes, or until the tops are fully cooked

Sprinkle with a kiss of powdered sugar and serve at once