Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Envelopes unflavored
Gelatin
3/4 c Sugar, divided
8 oz Semisweet chocolate,
Coarsely chopped
2 ts Vanilla custard sauce
Whipped cream
Toasted almonds
1/4 ts Salt
5 Eggs, separated
1 c Water
1/4 c Frozen orange juice
Concentrate
1 ts Grated orange peel
2 c Eggnog
1 tb Rum extract
1/4 ts Cream of tartar
2 c Whipping cream,divided
Orange slice

Mix gelatin with 1/4 cup of the sugar and salt.Beat egg yolks with
water and orange juice concentrate.Add to gelatin mixture.Stir over
low heat until gelatin is completely dissolved,5 to 8 minutes.Remove
from heat. Add orange peel,eggnog and rum extract.Chill,stirring
occasionally, until mixture mounds slightly when dropped from a
spoon.Beat egg whites with cream of tartar until frothy;gradually add
remaining sugar and beat until soft peaks form.Fold in gelatin
mixture. Whip 1 1/2 cups of the cream until soft peaks form;fold into
gelatin mixture.Pour into 1 qt. souffle dish with collar.To make
collar,tear off 4" piece of foil 4" longer than the circumference of
the dish.Fold it in thirds lengthwise.Place around top of dish and
tape it together so that it fits snugly. Chill until set,at least 6
hours.Remove collar.Whip remaining 1/2 cup cream until stiff;garnish
with whipped cream and orange slice.

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