1/2 c Sugar
1/4 ts Salt
6 Egg yolks
16 oz Semisweet chocolate chips
1 1/2 c Chilled whipping cream
2 pk Unflavored gelatin
1 3/4 c Sweet red wine
6 Egg whites
1/2 c Sugar
Sweetened whipping cream
Extend height of 1-quart souffle dish 3 inches above dish with band of
double thickness aluminum foil; secure ends of foil by folding
together, taping or fastening with paper clips.
Mix 1/2 cup sugar, the gelatin, salt and wine in 2-quart saucepan.
Beat egg yolks slightly; stir yolks and chocolate chips into gelatin
mixture. Cook over medium heat, stirring constantly, just until
mixture boils.
Chill pan in bowl of ice and water or refrigerator, stirring
occasionally, just until mixture mounds slightly when dropped from a
spoon, 20 or 30 minutes. Mixture should be slightly thicker than
unbeaten egg whites. If mixture becomes too thick, place pan in bowl
of hot water, stirring constantly, until mixture is of proper
consistency.
Beat egg whites until foamy in large mixer bowl. (Egg whites should
be at room temperature when beaten for best volume.) Gradually beat
in 1/2 cup sugar; beat until stiff and glossy. (Do not underbeat.)
Fold thickened gelatin mixture into meringue.
Beat 1 1/2 cups cream in chilled small mixer bowl until stiff; fold
into meringue mixture. Carefully turn into souffle dish. Refrigerate
until set, about 8 hours.
Just before serving, run knife around inside of foil band and remove
band. Garnish souffle with sweetened whipped cream.
Yields
16 Servings