Melt butter in heavy sauce pan and combine with flour to make a roux.
Add sugar and milk and bring to a boil over medium heat.
Add brandy and simmer for 2 to 3 minutes.
Add chocolate, vanilla, and egg yolks. Remove from heat. Stir until chocoalte is melted through.
Whip egg whites until soft peaks form and fold into chocolate base.
Butter and sugar a souffle pan and fill with batter.
Bake at 350 until risen and somewhat firm.
Serve with sauce Anglais.