Chocolate Souffle – Easter Special


Chocolate Souffle - Easter Special

A charming little sweet recipe
Prep Time 40 minutes
Total Time 40 minutes
Cuisine Others
Servings 2 people


  • 1 1/4 cup Cream 300 ml, chilled
  • 1 cup Milk mixed with 3 tbsp cocoa
  • 1 tbsp Gelatine
  • 1 1/4 cup Sugar
  • 1/2 cup Water
  • 3 nos Eggs separated
  • A double boiler or a smaller sauce pan that fits into a larger pan containing water


  • 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.
  • Place the double boiler or the container with the water over low heat and place the milk and yolk mixture in it, stirring all the time. This is the `custard` for the souffle.
  • 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.
  • 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.
  • Pour this into the bowl, decorate with the cream and leave it to set in the refrigerator and not the freezer. 11)For chocolate icing with cream, beat 1 cup chilled cream, 2 tbsp cocoa and 1/4 cup sugar till stiff. Decorate in swirls over the souffle. Enjoy chocolate souffle - an Easter special.
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