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1
Put ten 2 1/2-inch ramekins on a baking sheet.
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2
Cut 10 six-inch-long sheets of foil and fold each sheet so it is 3 inches wide.
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3
Wrap the foil collars around the ramekins with 1 edge flush with the baking sheet; tape the foil collars to secure them.
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4
The collars should extend 2 to 2 1/2 inches beyond the ramekins.
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5
Freeze the ramekins on the baking sheet.
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6
Put the chocolate in a large stainless steel bowl.
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7
Bring 1 1/4 cups of the heavy cream to a boil and pour it over the chocolate; stir until melted.
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8
Stir in the raspberry liqueur and let cool.
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9
Meanwhile, in another stainless steel bowl, combine the eggs, egg yolks, granulated sugar and vanilla.
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10
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.
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11
Remove the bowl from the heat and beat the mixture until cooled.
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12
Beat the remaining 2 3/4 cups of heavy cream until it holds soft peaks.
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13
Using a rubber spatula, fold the cooled egg mixture into the chocolate mixture, then fold in the whipped cream until no streaks remain.
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14
Spoon the mousse into the chilled ramekins and tap them gently to release any air bubbles.
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15
Freeze the souffles until firm, at least 3 hours or overnight.
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16
Remove the foil collars.
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17
Dust the souffles with confectioners' sugar and set the ramekins on oval plates.
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18
Serve the Warm Raspberry Compote on the side.
