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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.
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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.
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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!
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Makes 8 servings.