---------- Recipe via Meal-Master (tm) v8.02
  
       Title: VELVET FUDGE SOUFFLE
  Categories: Desserts, Red wine
       Yield: 16 servings
  
     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.
  
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