Chocolate Coconut Souffle
|Cream cheese||4 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate chips||2⁄3 Cup (10.67 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Confectioner's sugar||1⁄4 Cup (4 tbs), sifted|
Beat cream cheese and milk with rotary beater Or electric mixer in saucepan.
Add chocolate chips.
Heat over low heat; stir until chocolate chips melt.
Beat egg yolks and salt together.
Stir part of chocolate mixture into egg yolks; stir egg yolks into rest of chocolate mixture.
Cook over low heat, stirring constantly, until slightly thickened.
Stir in coconut and vanilla; cool.
Preheat oven to 325 Â°F.
Beat egg whites until soft peaks form.
Add sugar gradually, beating until stiff peaks form.
Fold in chocolate mixture.
Pour into ungreased 1quart casserole; set in pan of hot water.
Bake 1 hour or until knife inserted into souffle comes out clean.
If desired, top with whipped cream or whipped topping;