CHOCOLATE SOUFFLE
A SUPPER DISH. Place 3 egg-yolks in the top of a double boiler with 2 tablespoons sugar and beat them until very thick and like very thick cream. Remove from hot water and beat until mixture is cold. In the meantime, melt 2oz. finely chopped or grated chocolate in about J cup milk; soak -Joz. gelatine in J cup cold water, then dissolve over hot water. Whip J. pint cream until stiff, also the 3 eggwhites. Fold all ingredients together gently, adding a little vanilla essence, and if liked 1 tablespoon white wine or sherry. Turn into a prepared souffle dish and place in ice chest. When firm, dot with whipped cream and sprinkle with toasted and finely-chopped almonds.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19410627.2.5.2
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Wairarapa Times-Age, 27 June 1941, Page 2
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121CHOCOLATE SOUFFLE Wairarapa Times-Age, 27 June 1941, Page 2
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