Dessert Chocolate cream soufflé

Name: Dessert Chocolate cream soufflé
Total time: 2 h
Yield: 6
Ingredients: 200 ml Heavy cream; 3 tablespoon Sugar; 100 ml Milk; 1 Egg yolks; 1 tablespoon Cocoa; 1 tablespoon Powdered sugar; 10 g Gelatin; 0.5 cup Water; to taste Vanillin

Airy chocolate dessert is an incredibly tasty treat! In the 80s, this cream was on the menu of some cafes and canteens, and my friends and I often bought it during lunch breaks. I have been looking for this recipe for many years. And just recently I discovered something similar in an old cookbook. Prepared for the New Year's table. And it turned out that this was the same “Chocolate Cream”. Everyone really enjoyed the dessert. I had to do it again for Christmas. I want to share this recipe with those with a sweet tooth.

80

4405

Eva Garcia

Author of the recipe

Calories

200Kcal

Protein

3gram

Fat

14gram

Carbs

16gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

200ml

3tablespoon

100ml

1

1tablespoon

1tablespoon

10g

0.5cup

to taste

Step-by-step preparation

Cooking time: 2 hr

STEP 1
Products for preparing dessert.
STEP 2
Pour gelatin into 0.5 cups of cold boiled water and leave for 30-40 minutes.
STEP 3
Separate the white from the yolk.
STEP 4
Grind the yolk with sugar.
STEP 5
Dissolve cocoa in hot milk.
STEP 6
Combine with the yolk-sugar mixture. Bring to a boil and simmer for a minute.
STEP 7
Heat gelatin until dissolved. Don't boil!
STEP 8
Pour gelatin into chocolate mixture and stir. Cool.
STEP 9
Beat cream with powdered sugar.
STEP 10
Pour the chocolate gelatin mixture into the whipped cream. Mix with a mixer. Add vanillin.
STEP 11
Pour into bowls. Place in the refrigerator. After 1 hour the dessert is ready. Decorate as desired: chocolate chips, chopped roasted nuts, etc.
STEP 12
It turns out very tasty if you sprinkle the top of the cream with meringue crumbs mixed with grated chocolate. To do this, I took the remaining egg white and beat it with 1 tbsp. sugar and baked the cake on a baking sheet lined with baking paper for 1.5 hours at 100 degrees. in a slightly open oven. After cooling the meringue cake, I made crumbs out of it and mixed it with grated chocolate.
STEP 13
The result is a delicate airy cream with chocolate flavor and meringue crumbs.

Comments on the recipe

Tatiana

24.10.2023

4.5

A very beautiful and tempting photo! The only pity is that 232 calories is my entire breakfast! And yet, for the sake of such a yummy treat, I’m ready to sacrifice breakfast and enjoy it!

Elena

24.10.2023

4.7

I cook it the same way, but instead of cocoa and milk I add chocolate at the rate of 150 grams of chocolate per 300 ml of cream. This mousse is very tasty to cover sponge cakes, chocolate sponge cake with cocoa - I make milk chocolate, and the second layer is white.