- 2 envelopes unflavored gelatin
- 1/2 cup orange juice
- 8 ounces semi-sweet chocolate (The better the chocolate, the better the souffle! At the very least use Ghirardelli, but consider Guittard or Callebaut (pricey but worth it!) )
- 1/4 cup Kahlua
- 7 eggs
- 1 cup confectioners sugar, sifted
- 1 teaspoon vanilla
- 1 cup heavy cream, whipped
Sprinkle gelatin over orange juice to soften. In a heavy pan, melt the chocolate over low heat along with coffee and Kahlua. Add the softened gelatin/orange juice and mix until thoroughly dissolved. Set aside.
In a bowl, beat 4 eggs and 3 egg yolks (reserve whites) until light and fluffy for about 10 minutes. Add sugar and vanilla and continue beating another 5 minutes. Add the chocolate and beat until blended. Beat the reserved egg whites until stiff and fold them gently in to the chocolate mixture along with the whipped cream.
Place a greased aluminum-foil collar around the rim of a 7-inch souffle dish. Pour in the souffle. Refrigerate at least 3 hours. Remove the collar and sprinkle with grated chocolate. Serve with additional whipped cream if desired!
Makes 8 servings.
