Cream Puff Souffle With Hot Fudge Sauce

CREAM PUFFS

(See CREAM PUFFS III recipe)

--SOUFFLE

-- 6 Egg yolks

1/2 c Sugar

4 Egg whites

Few drops of lemon juice 1 c Heavy cream

3 tb Bailey's Irish Cream

2 tb Irish whiskey

--HOT FUDGE SAUCE

-- 8 oz Bittersweet chocolate

(good quality:Callebaut) 1/2 c Heavy cream

1. To make the souffle, beat the egg yolks with half the sugar in a large

bowl until very thick and light in color. Beat the heavy cream until it holds soft peaks. 2. In another large bowl, beat the whites with the lemon juice until

foamy, then gradually add the remaining sugar while continuing to beat until whites are firm but still glossy. Stir the Irish Cream and the whiskey into the yolks, then fold in the whites. 3. Fill the puffs with the souffle mixture and replace the tops. Place

on cookie sheets or trays, cover with foil, and freeze several hours or overnight. 4. Just before serving, make the Hot Fudge Sauce. Melt the chocolate

with the cream, stirring well to blend. Pass the hot sauce at the table, to be poured over frozen souffles. ~--