Monday 21 January 2008

Chocolate Soufflé

Chocolate Soufflé
Milk - 300 ml
Eggs - 3 nos
Sugar - 6-7 tbsp
Cocoa powder -2 ½ tbsp
Gelatin - 1 ¼ tbsp
Cream - 1 small tin (200 ml)


  • First boil the milk and allow to cool at room temperature. Mix the cocoa powder with a little milk and then add sugar, egg yolk and the remaining milk. Heat the mixture on a slow fire, stirring it continuously till it thickens. Allow the soufflé mix to cool at room temperature. Melt gelatin in ½ cup hot water. Add gelatin and cream and mix well.
  • Beat the egg whites till it becomes stiff and add 1 tbsp vanilla essence. Fold the egg whites gently in to the soufflé mix. Pour this in to a Pyrex dish and refrigerate until the Soufflé is set. Decorate with whipped cream and cherries.

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  1. I loved the way you decorated the edges! Beautiful!

  2. The Chocolate Soufflé looks delicious!


  3. Hi Swapna,

    Lovely pics...looks yummy. I needed a clarification. You have mentioned 1 small tin cream, can you tell me the weight in ml /gm. I have only seen Amul cream packet here in India which comes in 200 ml or 1 litre tetrapacks.



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