Dessert Recipes > Cold Chocolate Soufflé

How to make cold chocolate soufflé:
Basically this is a cold chocolate mousse. This dessert is rich and delicious and has the added benefit of being able to be prepared in advance.
N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).


1/2 cup dark chocolate, 70% cocoa fat solids, grated
1/2 pint milk
2 eggs
2 tablespoons caster/superfine sugar
5 tablespoons water
1 sachet gelatine (follow instructions to set this amount of liquid)
1/4 pint double cream

for decoration:
1/2 pint double cream
1 heaped tablespoon dark chocolate, 70% cocoa fat solids, grated
(see measure conversions for more information)


- Increase the depth of a suitable dish by wrapping a 'collar' of doubled greaseproof paper around the outside of the dish.
- Secure with sticky tape.
- Dissolve the 4oz of dark chocolate in 1/4 pint of the milk over a very gentle heat in a pan.
- Add the rest of the milk and heat to just under boiling.
- Remove from the heat.
- Separate the egg yolks from the whites.
- Add the sugar to the yolks and beat until light and pale in colour.
- Pour the chocolate milk over this mixture and stir.
- Put back into pan and heat gently stirring all the time until the mixture coats the back of a wooden spoon.
- Do not allow to boil.
- Strain into a large bowl.
- Allow to cool.
- Put the 5 tablespoons of water into a saucepan.
- Add the gelatine and dissolve over a very gentle heat.
- Allow to cool a little and then stir the gelatine mixture quickly into the cold chocolate custard.
- Whip the first quarter pint of cream until stiff.
- Whisk the egg whites to a stiff peaking consistency.
- Stand the custard bowl in a bowl of ice and stir the custard until it begins to set.
- Fold in the whipped egg white and whipped cream.
- Work quickly and lightly.
- Pour the mixture into the soufflé dish and leave in the fridge to set.
- Decorate with the rest of the cream, whipped, and grated chocolate.