This one’s a favorite in Brendan’s mom’s house around Christmas time. Yum. 🙂

Ingredients:

• 2 Envelopes Knox unflavored gelatin
• 3/4 cup cold water
• 2 eggs, beaten
• 1 cup sugar
• 1/2 cup Hershey’s cocoa
• 1/4-1/2 Tbsp peppermint flavoring
• 1 (8 oz) pkg cream cheese, room temperature
• 1 1/2 cup milk
• 1 cup whipping cream
• Crushed peppermint candies (e.g., candy canes)

Sprinkle gelatin onto cold water and allow it to soften for a few minutes. Stir over low heat until the gelatin is dissolved. Remove from the heat. Beat egg yolks in a bowl. Add (in order) 1/2 cup sugar, then 1/2 cup cocoa. Stir into mixture in saucepan and return the pan to the heat. Cook, stirring constantly, until very hot but not boiling. Remove from heat. Mix in peppermint flavoring. Set aside. Soften cream cheese in large mixing bowl. Blend in chocolate mixture and milk; chill until mixture mounds from a spoon (approximately 20 minutes). Beat egg whites with remaining sugar until stiff peaks form. Fold into chocolate mixture. Beat heavy cream until stiff. Fold into chocolate mixture. Take a large piece of aluminum foil and fold it into a rectangle approximately 18 in x 5 in. Wrap the foil around 1 quart souffle dish so that 3 inches extends above the top of the dish; secure with tape. (This basically makes the dish 3 inches deeper). Pour mixture into the dish bowl and refrigerate until firm. Remove the aluminum foil collar before serving; garnish with whipped cream and crushed peppermint candy. Serves 8-10.