Have the raspberry cream sauce ready when the souffles come out, because they will fall in a matter of minutes. To make the sauce, puree the raspberries and mix with the cream, cornstarch and sugar over medium heat until it thickens. Add the Chambord and mix on the heat for another minute or two. Allow to cook before using, because the hot chocolate souffle tastes great with the chill raspberry sauce. By the way, the sauce is featured in a bowl that I made in a potter course I took last year.
We should have more souffle posts coming up this month from everyone here, but if you are in the mood for a dinner souffle, click here for recipes for a spinach souffle and sweet potato/apple souffle.