Preparation: Dissolve Pero in water. Mix flour, hot chocolate, and salt with cold Pero in a bowl and boil on low heat stirring constantly until the mixture thickens. Separate egg whites and yolks, discarding he yolks. Grease baking dish and coat with breadcrumbs. Whisk the egg whites until firm, fold in the Pero mixture, and place inside the baking dish
Preheat oven to 395 degrees Fahrenheit. Cook, in the middle of the oven, for 15 minutes or until golden brown.
Mix whipped cream with liquor or fruit syrup, spread over soufflé, cut in pieces, and serve immediately.
Makes 12 servings.