Easy Chocolate Souffle
Instructions:
- 5 squares semisweet chocolate
- 1/4 cup rum (or fresh orange juice)
- 2 envelopes unflavored gelatin
- 2/3 cup milk
- 5 eggs, separated
- 2/3 cup sugar
- 1 tsp. vanilla
- 1 1/2 cups heavy cream
- icing sugar
- Sprinkle gelatin over rum and let stand 10 minutes.
- Melt chocolate with milk in double boiler over hot water.
- Heat and stir until smooth. Remove from heat.
- Add gelatin and stir until dissolved and mixed thoroughly. Pour into mixing bowl.
- Put egg yolks and sugar in double boiler (no need to wash it out).
- Beat until very thick and creamy over hot water. Remove from heat and let cool.
- Combine vanilla, cooked chocolate, and egg yolks. Chill for 1 hour or until partially set.
- Cut wax paper long enough to fit around and overlap souffle or straight sided baking dish.
- Fold lengthwise and butter side that will be against souffle.
- Tie wax paper around dish to form 2–inch “collar†above edge of dish.
- Whip cream. Beat egg whites until stiff. Fold whipped cream, then egg whites into chocolate mixture.
- Pour mixture into dish. Chill overnight.
- Carefully remove wax paper collar before serving.
- Garnish with icing sugar and shaved chocolate.