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1
Bring cream to boil in heavy medium saucepan.
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2
Remove from heat.
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3
Add chocolate; whisk until chocolate melts and mixture is smooth.
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4
Mix in whiskey.
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5
Chill until mixture is cold and firm, at least 2 hours.
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6
Drop truffle mixture by tablespoonfuls onto waxed paper.
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7
Line baking sheet with foil.
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8
Roll each chocolate drop between palms into ball (if truffle sticks to hands, dust hands with unsweetened cocoa powder); place on baking sheet.
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9
Freeze until hard, about 1 hour; then cover.
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10
(Can be prepared 1 week ahead.
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11
Keep frozen.)
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12
Place cream in small bowl.
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13
Scrape seeds from vanilla bean.
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14
Mix seeds and bean into cream.
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15
Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves.
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16
Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
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17
Remove from heat; add cream (mixture will bubble vigorously).
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18
Return pan to low heat; stir until caramel is smooth.
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19
Boil until color deepens and caramel thickens, stirring occasionally, about 2 minutes.
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20
Strain caramel into small bowl.
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21
Chill sauce.
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22
(Can be prepared 1 week ahead.
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23
Cover and keep refrigerated.)
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24
Whisk yolks to blend in medium bowl; set aside.
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25
Whisk 1/4 cup sugar, cornstarch and cocoa in medium stainless steel bowl until no cornstarch lumps remain.
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26
Whisk in milk.
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27
Add chocolate and butter.
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28
Scrape in seeds from vanilla bean; add bean.
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29
Place bowl with chocolate mixture over saucepan of simmering water (do not allow bottom of bowl to touch water).
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30
Whisk until mixture is smooth, about 2 minutes.
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31
Remove from over water.
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32
Gradually whisk some of hot chocolate mixture into yolks.
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33
Whisk yolk mixture back into bowl with chocolate mixture.
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34
Place over simmering water.
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35
Whisk until smooth and thickened to pudding consistency, about 4 minutes.
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36
Remove from over water.
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37
Gradually mix in whiskey.
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38
Remove bean; cool to lukewarm.
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39
Preheat oven to 450F.
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40
Butter eight 2/3- to 3/4-cup souffle dishes or custard cups; dust with sugar.
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41
Arrange dishes on baking sheet.
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42
Place 1 truffle in each dish.
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43
Using electric mixer, beat whites in medium bowl until soft peaks form.
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44
Gradually add 2 tablespoons sugar, beating until stiff but not dry.
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45
Fold whites into lukewarm souffle base in 2 additions.
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46
Divide souffle mixture among prepared dishes, filling almost to top.
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47
(Can be prepared 1 week ahead.
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48
Cover dishes with foil and freeze.
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49
Uncover but do not thaw before baking.)
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50
Place souffles on baking sheet in oven; reduce temperature to 400F.
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51
Bake until puffed and dry-looking on top, about 17 minutes for unfrozen or 22 minutes for frozen.
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52
Transfer dishes to plates.
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53
Sift powdered sugar over.
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54
Serve, passing cold caramel sauce separately.
