Here is the recipe…
Combine milk, chocolate, instant coffee powder and half qty of the sugar. Bring it to a boil and simmer till the chocolate and sugar melt completely. Remove from fire and let it cool…
Dissolve gelatin in 1/2 cup hot water while stirring briskly with a fork. Allow to cool for 10-15 mins and add to the chocolate mixture…
Whip the cream till soft peaks form. Add the whipped cream to the chocolate mixture in 2 batches…
Transfer the mixture to serving bowl and let it set in the refrigerator for 5-6 hours or overnight…
Ingredients
- 200 ml Full fat Milk (refer notes for cup measurement)
- 400 ml Whipping cream
- 100 gms Cooking/Baking dark chocolate (I used Lindt dark chocolate)
- 1 tbsp Gelatin (10 gms)
- 100 gms Sugar (1/2 cup levelled, approx)
- 1 - 1.5 tbsp Instant coffee powder (refer notes)
Instructions
- Combine milk, chocolate, instant coffee powder and half qty of the sugar. Bring it to a boil and simmer till the chocolate and sugar melt completely. Remove from fire and let it cool.
- Dissolve gelatin in 1/2 cup hot water while stirring briskly with a fork. Continue to stir until all the gelatine granules have dissolved and the liquid is clear and golden. Allow to cool for 10-15 mins and add to the chocolate mixture.
- Add the remaining sugar to the whipping cream and whip it till soft peaks form. Add the whipped cream to the chocolate mixture in 2 batches and fold in gently.
- Transfer the mixture to serving bowl and let it set in the refrigerator for 5-6 hours or overnight. Once the souffle is set, you can pipe some whipped cream on top, if desired. Garnish with some chocolate shavings/curls/sauce
Notes
Make sure you use a good quality chocolate for this recipe. It's better to set the souffle in individual serving bowls. I added only 1 tbsp coffee powder, if you prefer a stronger coffee taste, add 1.5 tbsp.
You can also add chopped walnuts for garnishing.
Keep the souffle @ room temp for 10 mins or so, before serving.
200 mils is 3/4 cup + 3 tbsp
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Hi Maria,
Instead of gelatin is it ok to use China grass. If yes, can you tell me the quantity.
Thanks & Regards
Smitha
Yes that’s what I use, Smitha
Hi Maria my souffle tasted well but it didn’t set. I kept it in the fridge to set overnight but it is still not set
Hi Ananya,
Sorry to hear that the souffle didnt set well. The setting past mostly depends on the gelatine. So anything related to that must be the reason, like gelatine was nearing expiry or something like that..
Hope it comes out perfect next time.
Cheers
Maria
Hi Maria
That was an easy and nice dessert. My kids just loved it that i already made it twice for them.
Thanks for sharing it.
-Tres Louis
Hi Tres,
how are you?
I’m so happy to hear that your kids loved it :) Thanks a lot for the comment dear.
Cheers
Maria
I used 100% cocoa and it didn’t turn out good .Can you specify what kind of dark chocolate ..with cocoa% in the chocolate .Also pls explain the way you mix in whipped cream with the choco mix.
Hi Molly,
Sorry to know that it didnt turn out well for you.. I think 40-60% of cocoa would be good for this recipe.
I just folded in the whipping cream using a plastic spatula.
Hope you give it a try one more time and like it too..
Cheers
Maria
Happy New Year Dear…May you have a wonderful year ahead …
Thanks for this yummy recipe … Pls find the pic of the Chocolate souffle that I made…
Thanks dear for the wishes and also for sharing the pic :)
Glad you liked the recipe.
Wish you too a great year ahead!
Cheers
Maria
Happy New Year Maria! Will definitely try this one. Can I substitute milk chocalate to dark chocolate?
Thanks Minnie and wish you the same :) I guess you can try but may be you need to adjust the qty of sugar since milk choc is sweet.
Hope it comes out well for you..
Wish you a great year ahead!
Cheers
Maria
Better late than never, Maria. Beautiful commentary & the pic too.Happy New YEAR
Thanks Saira :)
Wish you a very Happy 2014, Maria… You are defenitely an inspiration to my recently developed interest in cooking.. And the fact that you are in Bahrain makes me feel somehow connected to you..(I spent my childhood and most of my adult years in Bahrain).. Enjoy!!! :)
Thank you so much Lisha :) Wish you too a wonderful year ahead!
Nice to know that MM is an inspiration to you. Great to hear that you also have Bahrain connection. Where do you used to live?
Cheers
Maria
Maria.. I grew up as a kid in Ras Roman area..Behind British Embassy.. and later on, lived in Gudaibiya, with my husband.. Where do you live??
Love, Lisha
ohhk.. we live in Juffair.
Pics are inviting Maria.. Advance New Year wishes to you n your family
Thanks Sangeetha and wish you the same :)
Hey Maria,
Was waiting for your new year recipe…n so happy that its a desert.. loved ur white mouse recipe a lot..Will definitely try this recipe for the new year :) Thanks a lot maria for posting such wonderful easy recipes… You helped me a lot in d field of cooking..Wishing you both a fun filled 2014.. let all your dreams come true…Stay Happy…
HAPPY NEW YEAR
Cheers
Mahima
Hi Mahima,
I’m so happy to know that I didnt disappoint you on this new year’s eve :) Pls do try this, it’s a good one.
Thank you so much dear for your wishes. Wish you too a beautiful and blessed new year!
take care dear..
Cheers
Maria