INGREDIENTS:
1 envelope unflavored gelatin
3 Tablespoons cold water
2 ounces unsweetened chocolate
1/2 cup powdered sugar
1 cup milk
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 cups whipping cream
TO PREPARE:
Soften gelatin in water; set aside. Melt chocolate in top of double boiler over hot, not boiling, water. Stir in powdered sugar and blend until smooth. Scald milk; stir into chocolate mixture. Cook, stirring constantly, until mixture reaches the boiling point. (Do not boil.) Remove from heat and mix in
softened gelatin, granulated sugar, salt and vanilla. Chill until slightly thickened. Beat until light and airy. Whip cream and carefully fold into chocolate mixture. Pour into soufflé dish or serving bowl. Refrigerate 2–3 hours, or until firm.
