Brownie Freezer Soufles

1/4 cup buter or margarine

2 (3-ounce) dark chocolate bars

3 teaspoons all-purpose flour

1 cup chocolate milk

1/4 teaspoon salt

1 teaspoon vanilla extract

4 large eggs seperated

1/2 cup sugar

1/4 teaspoon cream of tartar

Irish Cream Sauce

Butter bottom and sides of 8(6-ounce) ramekins.

Sprinkle with sugar.

Set aside.

Melt 1/4 cup butter and chocolate in a saucepan over medium-low heat.

Add flour; stir until smooth.

Cook 1 minute, stiring constantly.

Gradually add chocolate milk.

Cook over medium heat, stirring constantly, until thickened and bubbly.

Stir in salt and vanilla.

Beat egg yolks and sugar at medium speed with an electric mixer until thick and pale (about 2 minutes).

Gradually stir about 1/4 of hot chocolate mixture into yolk mixture.

Beat at medium speed until blended.

Gradually add remaining hot mixture, beating until blended.

Beat egg whites and cream of tartar at high speed until stiff peaks form.

Gently fold 1/4 of beaten egg white into chocolate mixture.

Gradually fold remaining egg white into chocolate mixture.

Carefully spoon mixture into prepared ramekins.

Cover and freeze until firm. (See Note below to bake them immediately.)

Remove souffles from freezer and let stand 30 minutes.

Bake 350 degrees for 30 minues or until tops are puffed.

Cut a slit in top of each souffle and serve immediately with Irish Cream Sauce.

Note: You can bake these souffles immediately without freezing. Bake at 350 degrees for 30 minutes.

Irish Cream Sauce

3/4 cup French vanilla ice cream

3 Tablespoons Irish cream liqueur

1/3 cup whipping cream, whipped

Place ice cream in a microwave-safe bowl.

Microwave at HIGH 30 seconds or just intil melted.

Stir in Irish cream.

Fold in whipped cream.

Store in refrigerator