2 env. unflavored gelatin
2 c. milk
1 c. sugar (divided)
1/4 tsp. salt
4 eggs (separated)
1 tsp. vanilla
1 (12 oz.) pkg. semi-sweet chocolate pieces (2 c.)
2 c. heavy cream (whipped)

Sprinkle gelatin over milk in 2 1/2 quart saucepan to soften. Add 1/2 cup sugar, salt, egg yolks and chocolate pieces; stir until thoroughly mixed. Place over low heat; stir constantly until gelatin is dissolved and chocolate melted; 6 to 8 minutes. Remove from heat; beat until chocolate is blended. Stir in vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon; about 20 minutes in refrigerator. Beat egg whites until stiff but not dry; gradually add remaining 1/2 cup sugar and beat until very stiff. Fold into chocolate mixture. Fold in whipped cream turn into quart souffle dish. Chill until firm. Garnish with shaved chocolate. Serves 8.