Instructions
- For preparing chocolate souffle, first separate the eggs. Put the yolks into the double boiler and the whites into a very clean, grease-less bowl.
- Sprinkle the gelatine in the 1/2 cup water and let it soak.
- Add the sugar to the yolks and beat till light and creamy.
- When the custard is warm, add the soaked gelatine and continue stirring till it reaches a coating consistency.
- Remove from heat and leave to cool till partially set.
- Beat the egg whites to a state of stiff peaks.
- Beat cream to a thick consistency.
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