Pre-heat your oven to 160C (fan assisted).

Brush the inside of your ramekins with a thin layer of soft unsalted butter, ensuring you stroke upwards with the pastry brush. Tip in a small amount of sugar and swirl it around to coat the ramekins. Tip out any excess.

To make the beurre manié, add the soft butter, salt and flour into a medium bowl. Use a spatula to beat the ingredients together until they form a thick dry paste. Set this to one side.

For the soufflé base, add the milk and vanilla sugar to a saucepan over a medium heat, and bring it to a gentle simmer.

Remove the mixture from heat and stir in the beurre manié. Keep whisking until it has all broken down and absorbed into the milk.

Return the pan to the heat and whisk the mixture until thickened. When you lift it from the whisk it should be slightly elastic in consistency, not too runny.

Remove the pan from the heat and whisk in the chopped chocolate until melted.

Tip the mixture into a mixing bowl then add in the egg yolks. Beat with a spatula until they are completely combined. Set to one side.

For the french meringue, add the egg whites and lemon juice into a medium bowl and whisk with an electric hand whisk on a medium/low speed. We want to avoid adding large air bubbles here.