Souffle Chocolat

1-1/2 cups of semi-sweet chocolate chips
1 cup heavy cream
5 eggs
8 ounces cream cheese, cut into 4 pieces
pinch of salt
1 teaspoon vanilla or 1 tablespoon of Rum

Place chocolate chips in blender container. Heat cream to a boiling point
and pour into the blender. Blend for about 1 minute. Add eggs, one at a time,
while the blender continues running. Continue blending, adding the remaining
ingredients until the mixture is thoroughly blended, about 1 minute.

Pour the mixture into a buttered 1-1/2 quart souffle dish and bake in a
preheated 375 degree oven for 1 hour. Top will be slightly cracked. Serve
with Creme de Vanilla spooned over the top. Serves 6.

Creme De Vanilla

1 cup cream
1 tablespoon sugar
1 teaspoon vanilla
1 cup vanilla ice cream, softened

Whip cream with sugar and vanilla until stiff. Fold whipped cream into the
ice cream. Refrigerate until ready to serve. Can be made 2 hours before
serving.