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Measurements
      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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