Combine whole eggs, egg yolks, and sugar in a 2-quart bowl, and beat for 15 minutes with an electric mixer. Soften the gelatin in a mixture of the water and orange juice; dissolve over hot water and let cool. Melt the chocolate in a heavy pan with the coffee and brandy. Add the cooled gelatin and melted chocolate mixture to the beaten eggs and mix well. Whip the cream to soft peaks and fold in. Oil a 6-inch band of waxed paper and tie it around the rim of a 1-quart souffle dish to form a collar. Fill the dish with the souffle mixture to about 3 inches above the rim and chill until set. Remove the paper. If desired, press shredded sweet chocolate around the exposed sides of the souffle. Serve with Raspberry Sauce.

This raspberry sauce would no doubt make an excellent topping for many other of the puddings and mousses in this collection (especially the lemon). It’s certainly perfection here. Bring juice, water, and sugar to a boil. Add cornstarch dissolved in enough water to make a thick paste. Cook until slightly thickened. Cool before serving. Makes about 2 cups.