Preheat oven to 400 degrees.
Boil heavy cream in a medium-sized saucepan. Pour boiling cream over chips. Whisk until completely mixed.
In the bowl of an electric mixer, combine 3/4 cup of room temperature ganache with egg yolks and cocoa powder.
In another bowl whip egg whites until soft peaks form. Add a pinch of salt and the powdered sugar. Beat to firm peaks.
Fold whites gently into chocolate mixture.
Pour mixture into 4 medium ramekins that have been buttered and coated with granular sugar. Bake 10-12 minutes. They shouldn't shake.
Heat the leftover ganache in a double boiler or quickly in microwave. Break center of each soufflé and pour a tablespoon of hot ganache into center of soufflé.
Top with a dollop of sweetened whipped cream.