Categories: Desserts, Red wine 
      Yield: 16 servings 
  
    1/2 c  Sugar 
    1/4 ts Salt 
      6    Egg yolks 
     16 oz Semisweet chocolate chips 
  1 1/2 c  Chilled whipping cream 
      2 pk Unflavored gelatin 
  1 3/4 c  Sweet red wine 
      6    Egg whites 
    1/2 c  Sugar 
           Sweetened whipping cream 
  
  Extend height of 1-quart souffle dish 3 inches above dish with band of 
  double thickness aluminum foil; secure ends of foil by folding together, 
  taping or fastening with paper clips. 
  Mix 1/2 cup sugar, the gelatin, salt and wine in 2-quart saucepan. Beat egg 
  yolks slightly; stir yolks and chocolate chips into gelatin mixture. Cook 
  over medium heat, stirring constantly, just until mixture boils. 
  Chill pan in bowl of ice and water or refrigerator, stirring occasionally, 
  just until mixture mounds slightly when dropped from a spoon, 20 or 30 
  minutes. Mixture should be slightly thicker than unbeaten egg whites. If 
  mixture becomes too thick, place pan in bowl of hot water, stirring 
  constantly, until mixture is of proper consistency. 
  Beat egg whites until foamy in large mixer bowl. (Egg whites should be at 
  room temperature when beaten for best volume.) Gradually beat in 1/2 cup 
  sugar; beat until stiff and glossy. (Do not underbeat.) Fold thickened 
  gelatin mixture into meringue. 
  Beat 1 1/2 cups cream in chilled small mixer bowl until stiff; fold into 
  meringue mixture. Carefully turn into souffle dish. Refrigerate until set, 
  about 8 hours. 
  Just before serving, run knife around inside of foil band and remove band. 
  Garnish souffle with sweetened whipped cream.