Chocolate Souffle

    1 hour 45 minutes

    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
    3 people made this

    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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