Easy Chocolate Souffle

One of the best reasons to make a souffle is to show off your dexterity in achieving the fluffy “crown” over the top of the serving dish...

Easy Chocolate Souffle

5 squares semisweet chocolate
1/4 cup rum (or fresh orange juice)
2 envelopes unflavored gelatin
2/3 cup milk
5 eggs, separated
2/3 cup sugar
1 tsp. vanilla
1 1/2 cups heavy cream
icing sugar

Sprinkle gelatin over rum and let stand 10 minutes. Melt chocolate with milk in double boiler over hot water. Heat and stir until smooth. Remove from heat. Add gelatin and stir until dissolved and mixed thoroughly. Pour into mixing bowl.
Put egg yolks and sugar in double boiler (no need to wash it out). Beat until very thick and creamy over hot water. Remove from heat and let cool.
Combine vanilla, cooked chocolate, and egg yolks. Chill for 1 hour or until partially set.
Cut wax paper long enough to fit around and overlap souffle or straight sided baking dish. Fold lengthwise and butter side that will be against souffle. Tie wax paper around dish to form 2–inch “collar” above edge of dish.
Whip cream. Beat egg whites until stiff. Fold whipped cream, then egg whites into chocolate mixture. Pour mixture into dish. Chill overnight. Carefully remove wax paper collar before serving. Garnish with icing sugar and shaved chocolate.