- 2/3 cup heavy whipping cream
- 5 ounces bittersweet chocolate, chopped
- Unsalted butter for soufflé dishes plus 2 tablespoons, divided
- Sugar for soufflé dishes plus 8 tablespoons, divided
- 5 ripe Anjou pears (about 2 1/2 pounds), peeled, cored, cut into 1/2-inch cubes (6 to 7 cups)
- 2 teaspoons fresh lemon juice
- 3 large egg yolks, room temperature
- 4 large egg whites, room temperature
Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and let stand until chocolate softens slightly, about 1 minute. Add bourbon and stir until chocolate is melted and sauce is smooth. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate.
Generously butter six 3/4-cup ramekins or custard cups, then coat with sugar, tilting ramekins to coat bottoms and sides evenly. Gently tap out any excess sugar. Place ramekins on rimmed baking sheet.
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add half of pears and sauté until beginning to brown, about 8 minutes. Sprinkle with 1 1/2 tablespoons sugar and sauté until pears are caramelized and juices are thick, 3 to 4 minutes longer. Scrape pear mixture into bowl. Repeat with remaining 1 tablespoon butter, remaining pears, and 1 1/2 tablespoons sugar. Stir lemon juice into pears. Let cool to room temperature, about 45 minutes.
Using slotted spoon, transfer pears to processor; add pear juices to chocolate sauce. Puree pears until smooth. Transfer pear puree (about 2 cups) to medium saucepan. DO AHEAD Can be made 2 hours ahead. Cover and chill puree.
Preheat oven to 375°F. Whisk egg yolks into pear puree in saucepan to blend. Stir pear mixture constantly over medium-low heat until steam rises and mixture is hot (do not boil). Carefully transfer pear mixture to large bowl. Using electric mixer, beat egg whites with pinch of salt in another large bowl until soft peaks form. Gradually add remaining 5 tablespoons sugar to egg whites and beat until stiff but not dry. Gently fold 1/3 of egg whites into pear mixture to lighten. Gently fold in remaining egg whites in 2 additions. Divide soufflé batter equally among prepared ramekins (ramekins will be full).
Bake soufflés until puffed and golden, about 20 minutes.
Rewarm chocolate sauce over low heat. Serve soufflés immediately with warm chocolate sauce alongside.