CHOCOLATE RASPBERRY SOUFFLE
Yield: 12 servings

3 eggs, separated
1/4 c. + 1 t. sugar, divided
1 pkg. (10 oz.) Raspberry-flavored
1/4 c. water
Semi-sweet chocolate chips
1/2 c. heavy cream
1/2 c. butter
1/2 t. vanilla

Preheat oven to 425 degrees. Line a 12-cup muffin tin with paper baking cups. In a medium bowl, beat the egg whites until stiff peaks form; set aside. In a medium saucepan, combine the chocolate chips, butter, 1/4 cup sugar, and the water over medium heat. Cook for 2 to 3 minutes, or until the chocolate and butter have melted, stirring constantly. Remove from heat and quickly whisk in the egg yolks. Add the beaten egg whites; fold until well combined. Pour evenly into the baking cups and bake for 8 to 10 minutes, or until puffed and the tops are dry. Meanwhile, in a medium bowl, beat the heavy cream with remaining 1 teaspoon sugar and the vanilla until slightly thickened. Serve the warm soufflé with vanilla cream sauce.