Souffle Froid au Chocolat

Ingredients

1 tablespoon unflavored gelatin
3 tablespoons cold water
2 squares (1 ounce each) unsweetened chocolate
1/2 cup powdered sugar, sifted
1 cup Roberts Milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups Roberts Whipping Cream

Preparation

Soften gelatin in cold water. In the top of a double boiler, melt chocolate over hot water; stir in powdered sugar, mixing well. Scald milk; gradually pour into melted chocolate, stirring until well-blended. Cook, stirring constantly, until mixture reaches boiling point, but do not boil. Remove from heat; mix in softened gelatin, granulated sugar, vanilla extract and salt. Chill until slightly thickened. Beat mixture with an electric mixer until light and airy. In a separate bowl, whip whipping cream until soft peaks form; fold into chocolate mixture, mixing well. Pour mixture into a 2 quart souffle dish or serving bowl. Chill at least 3 hours.

Recipe Contributed By: Donna Moore West Lafayette, Indiana

Yield: 6 to 8 servings