Soak gelatin in a little cold water (1:6) to swell.

In a saucepan, combine cranberry sauce, water (40 ml), honey, sugar and bring to a boil, and then up to 114 deg. From (first sign - dissolved crystal sugar). And don't forget to periodically stir.

Whites with a small pinch of salt, beat to a white foam. Must be resistant foam.

Boiling berry mixture in a thin stream to enter into the beaten egg whites. The mixer is not off. Add to the berry mix swollen gelatin and beat until completely cooled, 10-15 minutes until a dense mass. The mixture will gradually thicken.

Pour the mixture into a rectangular shape and put in the refrigerator for 2 hours. I put on the bottom of baking paper, in order to better remove the soufflé.

Cut frozen souffle into cubes with a warm knife.

This can be done on the table or in the mold.

Chocolate melt in a water bath and Soglasiye in this souffle. If the mass is too thick, add ~1 tsp of butter and a little water. And chocolate you have to reheat in a water bath.

By prescription recommended to wear a piece of marshmallows on skewers and dip in chocolate. I like this method failed, and I decided to make it easier. Separated (some) pieces from each other and smeared with melted chocolate (silicone brush) on top. Dried out in the fridge (for speed, but can be on the table if you have the time), turned and coated with chocolate other side. But the "side" pieces that is already dipped in chocolate. Of course, it's hard work, but what a dessert!!! It's worth it. Give the chocolate to harden.

The souffle was very gentle, dressed in a chocolate cloud. Bon appetit!