Cold Chocolate Souffle, I want more chocolate
Cold Chocolate Souffle feels better when it’s cold and the sweetness gets thicker. Soft and moist, Cold Chocolate Souffle is probably everyone’s favorite bread.
Recently, a variety of kitchen machines have been released, making it very simple for you to do a variety of baking. Don’t be afraid to bake anymore.
Ingredients
- 4 oz plain block chocolate (roughly chopped)
- Good ½ pint milk
- 3 eggs
- 2 oz caster sugar
- 5 tablespoons water, or black coffee
- ½ oz gelatine
- ¼ pint double cream
To decorate
- ¼ pint double cream
- 1 oz plain block chocolate (grated)
- 6-inch diameter top (No. 2 size) soufflé dish
Method
Step 1
Prepare soufflé dish. Put ¼ pint of milk into a large pan with the 4 oz chopped chocolate and dissolve over very gentle heat.
Watchpoint: Do not let the milk reach more than blood heat (just warm) until the chocolate has melted or the texture will not be smooth.
Step 2
Add remaining milk to the pan and bring to scalding (just under boiling) point.
Separate the egg whites from yolks. Work yolks with sugar until thick and light. Tip the chocolate-flavoured milk on to mixture.
Return this chocolate custard mixture to saucepan and stir over gentle heat until mixture thickens and coats the back of a wooden spoon.
Do not boil. Strain into a large bowl or metal pan and allow to cool. (The metal will allow mixture to cool more quickly when pan is put on ice to set gelatine.)
Step 3
Put water or coffee in a saucepan, add gelatine to soak, then dissolve over gentle heat and stir it quickly into the cold custard.
Step 4
Put water or coffee in a saucepan, add gelatine to soak, then dissolve over gentle heat and stir it quickly into the cold custard.
Watchpoint: You must fold in the cream and egg whites as soon as mixture begins to set or they will not blend in completely.
Step 5
Pour into soufflé dish immediately, leave in a cool place to finish setting.
To decorate: whip remaining ¼ pint of cream until stiff and spoon on top of soufflé; sprinkle with grated chocolate. Before serving, remove paper band.
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