Chocolate Raspberry Souffle

Directions

1. 1
   Fit the souffle dish, or dishes, with doubled bands of foil, brushed with vegetable oil. The foil should extend about 3 inches above the rim of the dish(es).
2. 2
   Using a double-boiler, or heat-safe bowl over saucepan with simmering water, melt both chocolates, stirring occasionally, until smooth.
3. 3
   In a separate bowl, beat egg YOLKS, until they are thick and pale.
4. 4
   In a small saucepan, combine the raspberry juice with 1 1/2 T of sugar. Bring to a simmer, then add to the egg yolks in a very slow stream, beating constantly. If you add too quickly, it will cook the yolks. Continue to beat mixture for 1 minute.
5. 5
   Add yolk/raspberry mixture to chocolate in the same manner as above.
6. 6
   In a large bowl, beat egg WHITES until frothy, then add the cream of tartar. Continue to beat until the whites hold soft peaks. Add the 1/3 cu sugar a little at a time and continue beating until whites have stiff, glossy peaks.
7. 7
   In a chilled bowl, beat the cream until is has stiff peaks.
8. 8
   Stir 1/4 of the whites mixture into the chocolate mixture, then fold in the remaining whites. Just before they are fully incorporated, fold in the whipped cream.
9. 9
   Spoon mixture into the prepared souffle dish(es), cover loosely and chill for at least 3 hours or until set. Remove collar just before serving.
10. 10
    Can be made up to 1 day in advance.