| 1 | 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 ?cup sugar, the gelatin, salt and wine in 2-quart saucepan. |
| 2 | Beat egg yolks slightly; stir yolks and chocolate chips into gelatin mixture. |
| 3 | 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. |
| 4 | Mixture should be slightly thicker than unbeaten egg whites. |
| 5 | 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. |
| 6 | (egg whites should be at room temperature when beaten for best volume). |
| 7 | Gradually beat in ?cup sugar; beat until stiff and glossy. |
| 8 | (do not underbeat). |
| 9 | Fold thickened gelatin mixture into meringue.?beat 1 ?cups cream in chilled small mixer bowl until stiff; fold into meringue mixture. |
| 10 | Carefully turn into souffle dish. |
| 11 | Refrigerate until set, about 8 hours.?just before serving, run knife around inside of foil band and remove band. |
| 12 | Garnish souffle with sweetened whipped cream.?/td> |
