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1
Whip the cream in a chilled bowl until semi-stiff.
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2
Add confectioners' sugar and whip until stiff.
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3
Refrigerate.
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4
Puree raspberries in a food processor, then pass them through a sieve; fold this into the whipped cream and reserve until later.
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5
Preheat oven to 400 degrees.
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6
Butter 4-1/2 cup capacity ramekins and lightly dust the insides with sugar; set aside.
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7
In a small saucepan, combine the semisweet and unsweetened chocolates with the milk.
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8
Melt over low heat, stirring constantly.
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9
The minute the chocolates are melted, remove the saucepan from the heat and transfer the melted chocolate to a small bowl and cool to room temperature.
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10
Whip the egg whites with a pinch of salt until they are soft.
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11
Add the granulated sugar and whip until stiff but not dry.
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12
Whisk the yolks into the cooled melted chocolate.
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13
Fold 1/4 of the whites into the chocolate mixture to lighten it, then fold the lightened chocolate mixture back int the egg whites.
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14
Spoon the mixture into the ramekins and bake for 10 to 12 minutes.
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15
The souffles should remain moist in the center.
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16
To serve, bring the souffles to the table and serve raspberry cream on the side.
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17
Each diner should break the souffle open with a spoon and add raspberry cream in the center
