Chocolate Souffle "Suf-ful"

3 eggs

1/3 c sugar

2 oz. semi-sweet chocolate chips

pinch of salt

1/4 t cream of tartar/ 3-4 drops lime or lemon juice

Separate eggs into 2 bowls small enough to beat a small amount of egg, yet large enough to accommodate the eggs as the air is incorporated while whipping.

Beat egg yolks with 1/3 c minus 1 T of sugar, adding the sugar in two parts. Beat until pale yellow and the mixture runs in a continuous stream when poured.

Melt the chocolate in the microwave 30 seconds at a time on 50% power until melted, mixing to check for readiness. Mix with egg yolks.

If using the same beaters for the egg whites, wash well. Add the acid, and whip the whites, adding the 1 T sugar left gradually. Whip into stiff peaks. Mix a scoop of the whites into the yolk mixture to lighten, and then fold the yolk mixture into the whites gently.

Pre-heat oven to 375, and butter or spray ramekins or small oven safe bowls. Dust with sugar, and fill generously with mixture. It is also okay to refrigerate at this point if making ahead. Cook 20-30 minutes. Enjoy immediately!

Chocolate Mousse (Laurie)

8 oz. semi-sweet chocolate of a quality which one would not mind eating out of the bag

4 T butter

4 eggs

several drops of lemon juice or 1/8 t cream of tartar

3 T sugar

1/2-1 t vanilla

1 cup whipping cream

Separate eggs into whites and yolks. Melt chocolate and butter together in a large pot over the stove or large bowl in the microwave. Stir continuously, or every 30 seconds with "5" power to prevent burning. Allow to cool until it can be touched fairly comfortably so that the yolks don't cook when mixed in. Make sure it is still very warm, or it will be too stiff. Mix in the egg yolks. Place in refrigerator.

Whip egg whites and lemon juice until beginning to foam, and then gradually add 1 T of sugar. Continue whipping until stiff peaks form. Place in fridge.

Whip cream, 2 T of sugar, and vanilla to taste. Remove all ingredients from fridge, and mix a scoop of the egg whites into the chocolate. Then gently FOLD the rest of the egg whites in, and then gently fold the whipped cream in. Pour into wine glasses or small bowls and chill for at least 2 hours.

Makes 9-10 servings.

For whipped cream topping, whip heavy cream, sugar, and other flavorings to taste.

• Vanilla
• Peanut butter is good- mix a small amount of unwhipped cream into a small amount (less than a tablespoon) of peanut butter until smooth and runny, then add this to the vat of unwhipped cream and whip, adding sugar to taste.
• Peppermint- use peppermint extract
• Eggnog
• Amaretto