These visually impressive individual chocolate souffle are perfect for your special someone. If you are attending more people, the recipe should scale up just fine.
The best part of this recipe requires no special tools or skills. chocolate souffle has a reputation for being particularly finicky, but we think ours are pretty much foolproof. Serve yours with a dusting of powdered sugar and crème anglaise for a sexy dinner party, or just whip up a batch on a weeknight. Once you master in baking chocolate souffle, you will want to make them for any occasion or no occasion at all.
I have seen a lot of souffle recipe, certain using the basic recipe which uses flour, some without, someone with egg yolks, someone without, so was pretty hard to decide which one to follow. I followed my instinct, and my goal was to have a chocolate souffle that rises well and have an incredible taste. Every time I combine cocoa powder with chocolate the improved taste of chocolate is unbelievably good. So I did not use flour but used cocoa powder instead.
The words are simply not enough to describe what a chocolate souffle tastes like. Incredible light, chocolatey and simply divine. If you are a chocolate lover you really really have to do this and simply enjoy it.
Chocolate Souffle Ingredients
|Fresh cream||225 grams|
|Milk (fresh)||1 cup|
|Cocoa powder||1 tbsp|
|Vanilla essence||1/2 tsp|
|Gelatin Powder||2 tbsp|
|Fresh cream, chocolate (shavings)||for garnishing|
Directions For Baking Chocolate Souffle
- Separate egg whites from yolks.
- Cook egg yolks, half the sugar, cocoa powder and milk in a wok on a low flame while stirring continuously; remove from flame.
- Dissolve gelatin powder in the 1/4 cup of water and add to wok, mix with a spoon.
- Dissolve remaining sugar in egg whites and add to wok, add cream and mix well.
- Pour mixture in a mold and refrigerate for 2 hours.
- When set, transfer on a dish.
- Garnish with cream and chocolate shavings; serve.