Chocolate Souffle

    Chocolate Souffle


    2 people made this

    Dark chocolate whipped with evaporated milk and lemon jelly then chilled until set. Served with whipped cream and topped with toasted chopped nuts.

    Australian Capital Territory, Australia

    Serves: 6 

    • 85g lemon jelly crystals
    • 1 1/4 cups boiling water
    • 130g dark cooking chocolate, chopped
    • 4 tablespoons cold water
    • 375g chilled evaporated milk
    • whipped cream, to serve
    • chopped toasted nuts, to serve

    Preparation:15min  ›  Extra time:1hour30min chilling  ›  Ready in:1hour45min 

    1. Dissolve jelly in boiling water. Chill until it becomes the consistency of unbeaten egg whites.
    2. Place chocolate in a heatproof bowl with cold water. Set over a saucepan of hot (not boiling) water. Stir until melted then allow to cool.
    3. Beat evaporated milk until very thick. Fold in jelly, then chocolate, with a metal spoon. Pour into a souffle dish and chill until set. Decorate with whipped cream and chopped nuts.
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