Make the Chocolate Truffles

Place chocolate in a small metal bowl.

Combine cream, corn syrup, coffee, cinnamon, anise, cayenne and salt in small saucepan.

Heat until it comes to gentle boil. Remove from heat and cover.

Let the mixture infuse for 10 minutes.

Return cream mixture back to a gentle boil.

Pour through a fine-meshed sieve into chocolate.

Using rubber spatula, press down on coffee grounds to release every drop of hot cream.

Discard coffee grounds.

Let mixture stand for 30 seconds to melt the chocolate.

Gently whisk until smooth.

Whisk in Cognac.

Cover surface with plastic wrap and freeze for about 2 hours or until firm.

Line baking sheet with waxed paper.

Sift a light dusting of cocoa over the waxed paper.

Make the Vanilla Ice Cream Truffles

Lightly sift cocoa powder over the bottoms of two 9-inch round cake pans.

Make the Soufflé Cakes

Preheat oven to 425°F.

Generously butter the bottom and sides of eight 6-ounce Pyrex glass custard cups and place on a baking sheet.

Place chocolate and water in microwave-safe cup.

Microwave on medium (50% power) for 1 minute.

Stir.

Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

Sift together flour and salt.

Beat butter in mixing bowl until creamy, using electric mixer at medium speed.

While continuing to beat, gradually add 3/4 cup of the sugar.

Beat in the vanilla.

Add egg yolks, one at a time, beating well after each addition.

Add the melted chocolate and beat until smooth.

Beat egg whites with the cream of tartar in another bowl until frothy, using low speed of electric mixer.

Gradually increase the speed to medium-high and beat until soft peaks start to form.

One teaspoon at a time, add remaining sugar and continue beating until stiff, shiny peaks form.

Fold one-third of the whites along with one-third of the flour mixture into the chocolate mixture.

One-third at a time, gently fold in the remaining whites and the flour.

Spoon half of the batter into the prepared cups, filling each custard cup a little more than half full.

Nestle a frozen chocolate truffle in the center of each.

Spoon remaining batter over the tops of the frozen truffles, covering them completely. (At this point the filled cups may be covered with plastic wrap and refrigerated for up to 4 hours before baking.)

Bake for 18 to 23 minutes or until the batter has risen slightly above the rims of the cups and the tops are slightly browned and cracked.

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