Put ten 2 1/2-inch ramekins on a baking sheet. Cut 10 six-inch-long sheets of foil and fold each sheet so it is 3 inches wide. Wrap the foil collars around the ramekins with 1 edge flush with the baking sheet; tape the foil collars to secure them. The collars should extend 2 to 2 1/2 inches beyond the ramekins. Freeze the ramekins on the baking sheet.
Put the chocolate in a large stainless steel bowl. Bring 1 1/4 cups of the heavy cream to a boil and pour it over the chocolate; stir until melted. Stir in the raspberry liqueur and let cool.
Meanwhile, in another stainless steel bowl, combine the eggs, egg yolks, granulated sugar and vanilla. Set the bowl over a pan of simmering water and beat the mixture at medium speed until thick and hot to the touch, about 8 minutes. Remove the bowl from the heat and beat the mixture until cooled.
Beat the remaining 2 3/4 cups of heavy cream until it holds soft peaks. Using a rubber spatula, fold the cooled egg mixture into the chocolate mixture, then fold in the whipped cream until no streaks remain. Spoon the mousse into the chilled ramekins and tap them gently to release any air bubbles. Freeze the soufflés until firm, at least 3 hours or overnight.
Remove the foil collars. Dust the soufflés with confectioners' sugar and set the ramekins on oval plates. Serve the Warm Raspberry Compote on the side.
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