Souffle Au Chocolat - cooking recipe

Ingredients

2 oz. unsweetened chocolate
1/2 c. confectioners sugar
1 c. warm milk
1 envelope unflavored gelatin, softened in 3 Tbsp. cold water
3/4 c. granulated sugar
1 tsp. vanilla
1/4 tsp. salt
2 c. heavy cream, whipped

Preparation

In saucepan, combine chocolate and confectioners sugar. Gradually add warm milk, stirring constantly.
Place over low heat and stir until mixture reaches the boiling point.
Remove from heat and stir in softened gelatin, granulated sugar, vanilla and salt.
Chill until slightly thickened.
Beat with rotary beater until light and fluffy.
Fold in whipped cream.
Pour into a 2-quart serving dish and chill for 2 to 3 hours.
Serves 10 to 12.