Stir one-third of the meringue into the chocolate base to lighten. Very gently fold in the remaining meringue in two batches using a whisk, maintaining as much volume as possible. Spoon into the ramekins, filling to the top. Run the tip of a finger between the soufflé mixture and ramekin edge to create a groove. Wipe the rims clean. Place the ramekins on a baking sheet.
This silicone whisk allows you to whip cream, sauces and eggs efficiently.