Instructions: Cut a piece of aluminum foil long enough to fit around a 1-quart souffle dish, allowing a 1 inch overlap. Fold aluminum foil lengthwise into thirds.

Lightly oil one side of foil. Wrap around dish, oiled side touching dish, allowing foil to extend 2 inches above rim to form a collar. Secure with cellophane tape. Place chocolate morsels in container of electric blender; blend at high speed 15 seconds or until finely chopped. (Do not over process.) Set aside. Combine gelatin and 1/2 cup sugar in top of double boiler. Cobine egg yolks, milk, and water; beat well. Pour egg yolk mixture into gelatin; stir to dissolve gelatin. Bring water to a boil in bottom of double boiler. Reduce heat to low; cook, stirring constantly, until mixture thickens and coats a metal spoon. Pour into a large mixing bowl. Cool to room temperature (15 to 20 minutes); stir in peppermint. Beat egg whites (at room temperature) until foamy.

Gradually add remaining sugar, 1 tbs at a time, beating until stiff peaks form.

Reserve 1 tbs chocolate; fold remaining chocolate and whipped cream into custard. Fold egg whites into custard. Pour into souffle dish; sprinkle with reserved chocolate. Chill until firm. Remove collar to serve. serves 6 to 8

(if you have concerns about using raw eggs, do not make this recipe)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.