Makes 5 servings. Difficulty
3/4 lbs. semisweet chocolate, finely chopped 1 pint heavy cream 2 Tablespoons Chambourd 2 large eggs 4 large egg yolks 1/3 cup sugar 1/4 teaspoon pure vanilla extract Sifted powdered sugar for dusting
Place 5 2-1/2 ramekins on a baking sheet. Cut 10 6-inch long sheets of foil and fold each sheet so it is 3 inches wide. Wrap the foil collars around the ramekins with 1 edge flush with the baking sheet; tape the foil collars to secure them. The collars should extend 2 to 2-1/2 inches beyond the top of the ramekins. Freeze the ramekins on the baking sheet.
Meanwhile, place the chocolate in a large stainless steel bowl. Bring 1 cup of the cream to a boil and pour it over the chocolate and stir until melted. Stir in the Chambourd and let the mixture cool.
In another stainless steel bowl, whisk the eggs, egg yolks, sugar and vanilla extract. Set the bowl over a pan of simmering water, being careful to not let the bowl touch the top of the water. Beat the mixture at medium speed with a hand-held electric mixer until thick and hot to the touch, about 8 minutes. Remove the bowl from the heat and continue to beat the mixture until cooled.
Beat the remaining cream until soft peaks are formed. Using a rubber spatula, fold in the cooled egg mixture into the chocolate mixture, then fold in the whipped cream until no streaks remain. Spoon the mousse into the chilled ramekins and tap them gently to release any air bubbles. Freeze until firm, at least 3 hours or overnight.
Remove the foil collars. Dust the souffles with powdered sugar.