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1
Fit the individual souffle dishes with 6-inch wide doubled bands of foil, brushed with flavorless vegetable oil, to form collars extending 3-inches above the rim.
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2
In a large heatproof bowl over barely simmering water, melt both chocolates, stirring occasionally, until smooth.
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3
In a bowl with the mixer beat the egg yolks until they are thick and pale.
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4
In a small saucepan, combine the raspberry juice with 1 1/2 tablespoons of sugar.
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5
Bring raspberry mixture to a simmer, add it to the egg yolks in a stream, beating constantly, and beat the mixture for 1 minute.
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6
Add the yolk mixture to the chocolate mixture in a stream, beating constantly.
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7
In a large bowl with the mixer beat the egg whites until frothy, add the cream of tartar, and beat the whites until they hold soft peaks.
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8
Add the remaining sugar, a little at a time, and beat the whites until they hold stiff glossy peaks.
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9
In a chilled bowl with the mixer beat the cream until it just holds stiff peaks.
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10
Stir 1/4 of the whites into the chocolate mixture, fold in the remaining whites, and just before they are incorporated completely, fold in the whipped cream gently but thoroughly.
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11
Spoon the mixture into the prepared souffle dish, smooth the top, and chill the dessert, covered loosely with plastic wrap, for at least 3 hours, or until set.
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12
Just before serving, remove the collar carefully.
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13
(The souffle may be prepared 1 day in advance and kept covered and chilled with the foil collar in place).
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14
Wine Suggestions: Sauternes - Filhot
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15
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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16
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
