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.