Preheat the oven to 375° Fahrenheit or 190° Celsius.

In a medium heatproof glass bowl add the chocolate chips, chopped butter, and milk.

Heat up about two cups of water in a medium size pot, and once it boils reduce the heat so the water simmers. Set the bowl with the chocolate, chopped butter, and milk on top of the pot with the simmering water.

As the bowl contents begin to melt, stir them gently together using a spatula until the mixture becomes uniform and smooth.

Remove the bowl from the top of the pot and allow the chocolate mixture to cool off for at least 10 minutes.

In the meantime, separate the egg yolks from the egg whites.

Add four tablespoons of sugar and vanilla to the egg yolks, and using a hand mixer, beat them together until you obtain a pale yellow mixture.

Combine the beaten egg yolks with the melted and cooled off chocolate mixture, and using a spatula stir them together.

Beat the egg whites using a hand mixer until they start to become firm. Add two tablespoons of powdered sugar and continue mixing until their consistency becomes stiff.

Add the beaten egg whites to the chocolate mixture and gently stir them together so as not to burst too many air bubbles.

(Optional) Add the alomond flour and gently combine with the wet ingredients.

Once combined, fill each ramekin half way with the soufflé mixture. You'll need about 10 ramekins for the amount of batter made in this recipe.

Add 6-7 chocolate chips to each one and then top it off with the chocolate soufflé batter to the rim.

Place the ramekins filled with the soufflé batter onto a large cookie sheet and put them in the oven.

Bake for about 18-20 minutes, depending on your oven. Sprinkle some powdered sugar on top and serve right after baking.