Preheat oven to 350 degrees. In a small saucepan on low heat, melt the butter and chocolate, stirring constantly. Remove from heat. In a medium mixing bowl, whisk together coconut nectar and the four egg yolks. Whisk in melted chocolate butter mixture.

In a separate mixing bowl, whisk two egg whites with a hand mixer until soft peaks form. Gently fold the beaten egg whites into the chocolate mixture until folded in evenly.

Grease 4 small ramekins with butter, place them on a foil lined baking sheet. Pour batter evenly into the ramekins. Bake in oven 25-30 minutes, remove and let cool 5-10 minutes.

In a small metal bowl, whip the heavy cream and vanilla until stiff peaks form. Garnish chocolate soufflé with a dollop of whipped cream and serve immediately.