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Home ? Recipes ? Desserts ? Chocolate Souffle

Chocolate Souffle

A cool dessert of eggs, cream and cocoa.

Recipe By : Niru Gupta

Type: Desserts

Serving: 4-6

Cooking Time: 2 hours

Ingredients

1¼ cups (300 gm) Cream, chilled
¾ cup (180 gm) Milk
1 tbsp (8 gm) gelatin
1 tbsp Brandy (optional)
¾ cup (180 gm) Sugar
½ cup (120 gm) Water, at room temp.
2 tbsp Cocoa powder, sifted
1 tsp essence of vanilla
3 eggs
a double boiler, or a smaller saucepan that fits into a larger one containing water

Preparation

Separate the eggs. Put the yolks into the double boiler and the whites into a very clean, greaseless bowl. Do this one at a time, so that if the egg is bad or the yolk of one breaks, it does not spoil all the eggs. It is very important that the yellow does not go into the egg whites, otherwise the whites will not get beaten stiff.
Sprinkle the gelatin in the ½ cup water and let it soak. Add the sugar to the yolks and beat till light and creamy.
Add the cocoa, blend well and add the milk.
Place the double boiler or the container with the water over low heat, so that it is hot but not boiling.
Place the pan over the warm water and cook, stirring all the time. This is the `custard’ for the souffle.
When the custard is warm, add the soaked gelatin and continue stirring till it reaches a coating consistency—take a spoonful of the custard and pour it out, and if it pours off leaving a coat of the custard that flows off slowly, it is done. Add the brandy and vanilla. This has to cool till the custard gets partially set.
Beat the egg whites to a state of stiff peaks. Cover. Beat the cream to a thick consistency. Beating of cream is a bit tricky so see to it that the cream is thoroughly chilled or keep it over ice and beat.
Reserving a little cream for decorating, mix in the rest into the custard, in folding motions, and then `fold’ in the egg whites too, till no lumps are left. In case there is watery egg white at the base when you lift off the whipped portion, leave it there, as adding it will make a difference to the consistency of the set souffle.
Pour this into the bowl, decorate with the cream (and chocolate flakes/curls )and leave it to set in the refrigerator.