Creme De Cacao Souffle
|Unflavored gelatin||2 Tablespoon (2 Envelope)|
|Water||1 Cup (16 tbs)|
|Egg yolks||6 , slightly beaten|
|Semi sweet chocolate pieces||6 Ounce (1 Package)|
|Creme de cacao||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Pint (1 Cup)|
|Grated chocolate/Chocolate curls||2 Tablespoon|
|Whipped cream||1 Cup (16 tbs)|
Prepare a 6-cup souffle dish with collar; set aside.
Mix 1/2 cup sugar, gelatin and salt in a medium saucepan.
Stir in water.
Add slightly beaten egg yolks and chocolate pieces.
Stir constantly over medium heat until chocolate melts and mixture begins to ' simmer.
Remove from heat; stir in creme de cacao.
Chill until mixture mounds slightly when dropped from a spoon.
In a large mixer bowl, beat egg whites until foamy.
Gradually beat in 1/2 cup sugar; continue beating until stiff and glossy.
Fold chilled chocolate mixture into beaten egg whites.
In a medium bowl, beat 1 cup cream until stiff.
Fold into chocolate mixture.
Carefully spoon into prepared souffle dish.
Refrigerate 6 to 8 hours or until set Just before serving, remove foil band.
Garnish with grated chocolate or chocolate curls and whipped cream, if desired.