I did these for a dinner party for 24. I saw the idea in some book where they took a larger piece around from table to table, poured the sauce and then took it away. Not an option for me so I did individual ones.
Frozen Chocolate soufflé with Raspberry and Chambord sauce in a sterling silver cup for each guest. The main structure was from a mold I made, the tuiles are the troughs and I added a caramel fan.
These were the rejects I gave to the staff AFTER the guests had been served. The ones for the guests were teardrop shaped cutouts of the soufflé with the points facing them and were at the proper serving temperature. Those are definitely not the type of plates we gave to guests!