Increase the depth of
a soufflé dish by wrapping a collar of doubled
greaseproof paper around the outside of the
dish.
Dissolve the dark chocolate in 150ml/1/4pt of
the milk over a very gentle heat in a pan. Add the
rest of the milk and heat to just under boiling.
Remove from the heat.
Add the sugar to the yolks and
beat until light and pale in color. Pour the
chocolate milk over this mixture and stir.
Put back
into the pan and heat gently, stirring constantly,
until the mixture coats the back of a wooden spoon.
Do not allow to boil. Strain into a large bowl.
Allow to cool.
Put the water into a saucepan. Add
the gelatin and dissolve over a very gentle heat.
Allow to cool a little and then stir it quickly into
the cold chocolate custard.
Whip the cream until
stiff. Whisk the egg whites to form stiff peaks. Stand the custard bowl in a bowl of ice and
stir the custard until it begins to set.
Fold in the
egg white and cream, working quickly and lightly.
Pour the mixture into a
soufflé dish and leave in
the refrigerator to set.
Desserts Recipes -
Cold Chocolate Soufflé Recipe
