Place cuffs of double-layered parchment paper around small glass soufflé molds (or glass dishes, capacity approx. one-eighth liter). They should extend about 5 cm beyond the edge of the mold. Attach cuffs to top and bottom with tape or paper clips, if necessary. Pre-chill ramekins in freezer.
Soak gelatin in cold water. Place egg yolks and 125 g sugar in a large enough bowl. Place in a saucepan of hot water and beat with a whisk until creamy. Add squeezed gelatin and stir until melted.
In the meantime, melt crumbled cooking chocolate in a hot water bath. Boil espresso in a pot or machine (or brew instant powder with 80 cc boiling hot water). Divide egg yolk mixture into two portions. Stir scraped vanilla pulp and orange liqueur into one unit. Stir melted cooking chocolate, espresso and brandy into remaining egg yolk mixture. Cool both creams a little.
Whip egg whites until stiff. Add remaining sugar while continuing to beat. Whip the cream until stiff. First fold half of the egg whites, then half of the whipped cream into the vanilla cream.
Fold the remaining whipped cream into the chocolate cream.
Fill both creams alternately into the ramekins. Place in the freezer for three to five hours (the souffles should not be frozen all the way through).
For the chocolate chips ze