White chocolate whipped cream:
1 ounce  white chocolate, finely chopped
1 cup heavy cream
1/2 teaspoon vanilla extract

Bittersweet chocolate souffles:
4 ounces bittersweet chocolate, coarsely chopped
5 tablespoons unsalted butter
3 large egg yolks
1/4 cup warm water
5 large egg whites
1/2 teaspoon cream of tartar
1/4 cup granulated sugar

Garnish:
1 pint peppermint ice cream

Make the white chocolate whipped cream:

1. Place white chocolate in a small microwave-safe cup. Microwave at medium (50%) for 1 minute. Stir until smooth. Cool slightly.
   
2. In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form. Stir a few tablespoons of the cream into the white chocolate to lighten it. Reduce to low speed and beat the white chocolate into the whipped cream. Continue to beat until soft peaks form. Cover and refrigerate until ready to serve.

1. Position a rack in the center of the oven and preheat to 425°F. Butter and sugar six 6-ounce individual souffle dishes and refrigerate until ready to use.
   
2. Place dark chocolate and butter in a small microwave-safe bowl. Microwave at medium (50%) for 1 to 1 1/2 minutes. Stir until smooth. Cool to room temperature.
   
3. Beat egg yolks and warm water in bowl with electric mixer at high speed until doubled in volume. Fold in chocolate mixture.
   
4. Beat egg whites and cream of tarter in a large bowl with electric mixer at medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high speed until stiff peaks form and the mixture is glossy.
   
5. Fold chocolate mixture into egg white mixture in 3 additions. Do not over-mix. Divide mixture evenly among prepared dishes.
   
6. Bake 13 to 15 minutes or until puffed. Immediately place a scoop of peppermint ice cream in the center of each souffle. The ice cream will sink into the souffle. Top with a dollop of White Chocolate Whipped Cream and serve immediately.