Cream Puff Souffle with Hot Fudge Sauce

Directions

1. 1

   CREAM PUFFS-------------------------------- (See CREAM PUFFS III recipe) ----------------------------------SOUFFLE

2. 2

   To make the souffle, beat the egg yolks with half the sugar in a large bowl until very thick and light in color

3. 3

   Beat the heavy cream until it holds soft peaks

4. 4

   In another large bowl, beat the whites with the lemon juice until foamy, then gradually add the remaining sugar while continuing to beat unt

5. 5

   Stir the Irish Cream and the whiskey into the yolks, then fold in the whites

6. 6

   Fill the puffs with the souffle mixture and replace the tops

7. 7

   Place on cookie sheets or trays, cover with foil, and freeze several hours or overnight

8. 8

   Just before serving, make the Hot Fudge Sauce