Chocolate Souffle

Chocolate Souffle


  • 3 eggs
  • 1 teaspoon vanilla essence
  • 300 ml of milk
  • 6 tablespoon sugar
  • 2 tablespoon chocolate powder
  • 1 tablespoon cocoa powder
  • 1 teaspoon gelatin mix with ½ cup of lukewarm water
  • 250 gm fresh cream lightly beaten
  • Few walnuts for decoration
  • 1 cup cream for decoration


Greased the souffle dish, separate the eggs yellow and white portion. Take a pan, put milk, sugar, chocolate powder, cocoa powder and egg yoke [yellow portion of the egg]. Cook it like custard, cool it. In a bowl put nicely beaten cream, gelatin, well-beaten white of egg, mix all well then pour it in the souffle dish, then pour milk mixture upon it, put souffle dish in the freezer for 2 hours to set. After setting the souffle, take a serving dish, put the souffle dish upside down in the serving plate, spread the cream around the souffle and decorate it with walnuts.

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