Serves: 6
Total Calories: 525

1 envelope unflavored gelatin, softened
3 tablespoons cold water
2 squares unsweetened chocolate
1 cup milk
1/2 cup confectioners' sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups heavy cream

Melt chocolate squares over hot (but not boiling) water, preferably in a double boiler. Heat milk just enough so that a foam shows on the surface then stir into the melted chocolate, very slowly. Add the confectioners’ sugar, beat with a French whip until smooth. Cook, stirring constantly, over low, direct heat until mixture simmers. Remove from heat and mix into the softened gelatin, the granulated sugar, the vanilla extract, and the salt. Put this concoction in the refrigerator until slightly thick. Then beat the mixture until it is light and airy looking. In a separate bowl, beat the heavy cream until it holds a shape. Then combine the two mixtures by folding. Pour the soufflé into a 2-quart soufflé dish or a serving bowl.

Chill 2 or 3 hours in refrigerator until ready to serve.

Soufflé can be garnished with shaved semisweet chocolate, whipped cream, and chocolate cornucopias and chocolate discs. To make the chocolate decorations, spread melted semisweet chocolate on waxed paper and then place on a cookie sheet. Chill until firm, but not solid. Cut out discs with round cookie cutters. To make the cornucopias, cut 2-inch squares of chocolate and allow chocolate to stand at room temperature to soften slightly. Then roll into cornucopia shapes. Then chill them and fill with whipped cream.

Nutritional Facts:

Serves: 6
Total Calories: 525
Calories from Fat: 274

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