Chocolate Soufflé with Acacia Honey

Bring the milk to a boil with 1/3 cup sugar, then temper it with the butter (already mixed with the flour), the chopped chocolate and 2 tablespoons of acacia honey. Stirring constantly, boil the mixture over low heat for 3 minutes, then remove from heat, allow it to cool thoroughly and then add the egg whites, partly beaten to stiff peaks with a tablespoon of sugar. Butter and dust 6 ramekins with pollen, fill them 3/4 full of the prepared mixture, then bake at 350°F for about 20 minutes. Serve immediately, right out of the oven and, if you like, sprinkled with a tablespoon of honey and a dusting of pollen. Moving this dish from the oven to the table must be done immediately, because the temperature change will quickly make the soufflé collapse.