Chocolate-Amaretto Souffles

• 1 cup chilled whipping creamcream
• 3 tablespoons amarettoamaretto
• 6 ounces semisweet chocolate, chopped
• 3 large egg yolksegg
• 1/2 teaspoon vanilla extractvanilla-extract
• 1/4 teaspoon almond extractalmond-extract
• 5 large egg whitesegg
• 3 tablespoons sugarsugar
• 6 tablespoons crushed amaretti cookies (Italian macaroons)*
• Powdered sugarsugar

1. 01Position rack in center of oven and preheat to 400°F. Butter six 3/4-cup soufflé dishes; dust with sugar. Place on baking sheet. Whisk 1/2 cup cream and 1 tablespoon amaretto in medium bowl to soft peaks. Refrigerate whipped cream.
2. 02Stir 1/2 cup cream and chocolate in medium bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in yolks 1 at a time, blending well after each addition. Whisk in 2 tablespoons amaretto and both extracts. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into chocolate mixture in 2 additions. Spoon enough batter into each soufflé dish to fill dish halfway. Sprinkle each with 1/2 tablespoon amaretti cookies. Top with remaining soufflé batter. Sprinkle each with 1/2 tablespoon amaretti cookies.

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