I tried this for the first time last night - it has a definite 'wow' factor!! (I forgot to take a picture before I served it!)

Chocolate and Vanilla Souffle

6 - 8 servings

Chocolate Base

2 1/2 ounces bittersweet chocolate

1/2 cup milk

2 egg yolks

Vanilla Base

3/4 cup milk

2 egg yolks

1/4 cup sugar

1/2 teaspoon vanilla extract

1 tablespoon flour

For both mixtures

7 egg whites

3 tablespoons sugar

Creme Anglaise (optional - Recipe follows)

1. Butter and sugar a 2-quart souffle mold and cut a piece of wax paper as wide as the bowl to act as a divider. Set aside until ready to use. The base mixtures are made separately but the egg whites for both mixtures are beaten together. Melt the chocolate in a saucepan with the 1/3 cup milk and when hot and smooth, whisk in the egg yolks and pour the mixture into a large bowl. You will notice that when the yolks are combined with the milk it thickens the mixture. For the vanilla base, bring the 3/4 cup milk to a boil. Meanwhile mix the egg yolks and sugar and beat about 1 minute with a whisk. Stir in the vanilla extract and the flour until smooth. Pour the boiling milk into the yolk mixture, stirring constantly. Place the whole mixture back on the stove and bring to a boil, stirring with a whisk. Pour the mixture into a large bowl.

2. Beat the egg whites until they hold a peak, then add the 3 tablespoons of sugar and keep beating for 1/2 minute until the mixture is stiff. Place about a cup of the egg white mixture into the chocolate mixture and stir with the whisk. Do the same thing with the vanilla mixture. Then divide the remaining whites into each of the souffles and fold it in with different spatulas. Work fast. Holding the wax paper in the center of the mold, spoon in the souffles alternating each souffle from one side to the other, so the paper is held in place.

3. Keep filling both sides until the mold is full. Then gently pull the paper divider out.

4. Place the souffle on a cookie sheet and bake in the center of a preheated 375 F. oven for about 25 minutes. Sprinkle with powdered sugar on top and serve immediately. If the top browns too quickly, cover with a piece of aluminum foil.

5. Sometimes the souffle cracks during cooking. To prevent splitting, a "collar" of parchment or wax paper can be placed around. The paper should be wide enough to touch the cookie sheet and rise to about 2 inches above the mold. Butter and sugar or flour the paper to keep the souffle mixture from sticking to it. Secure with a piece of kitchen string. Remove before serving.

Creme Anglaise

(Yields 1 quart - I was able to quarter this recipe successfully)

3 cups milk

8 egg yolks

1 cup sugar

1 teaspoon pure vanilla ex tract

1/2 cup cold milk or cream

1. Bring the 3 cups milk to a boil. Set aside. Place the yolks, sugar and vanilla in a bowl and beat with a wire whisk for 3 - 4 minutes until it forms a "ribbon". The mixture should be pale yellow in color, and when lifted with the whisk, it should fall back into the bowl like a ribbon folded on itself. When the ribbon is "stretched", it should not break.

2. Combine the hot milk and the yolk mixture in a saucepan. Cook for a few minutes on medium heat, stirring with a wooden spatula, until the mixture coats the spatula. Test by sliding your finger across the cream; the mark should remain for a few seconds. Do not overcook or the eggs will scramble. As soon as it reaches the right consistency, add the cold milk. Strain through a fine sieve into a cold bowl. Cool, stirring once and a while. Refrigerate until ready to serve.

Source: Jacques Pepin's Complete Techniques

Lori