Chocolate Souffle

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 4 pint milk
• 3 Ozs. castor sugar
• 3 eggs
• 4 lb. plain chocolate
• A little vanilla

Method

1. 1

   Break up the chocolate, and heat it in a pan with the milk and Gelatine.

2. 2

   Stir till chocolate and Gelatine are dissolved, pour into a basin, and put aside till cool.

3. 3

   Add vanilla.

4. 4

   Put the yolks of eggs and sugar into a basin, and whisk till thick and frothy.

5. 5

   Gradually whisk in the cool chocolate mixture.

6. 6

   When beginning to thicken, fold in the stiffly whisked whites of eggs.

7. 7

   Pour into a prepared soufflé case or crystal.

8. 8

   When set, decorate with cream and chopped pistachio nuts.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 22. The excerpt below is the record exactly as published.

CHOCOLATE SOUFFLE. Six to seven persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 pint milk 3 Ozs. castor sugar 3 eggs 4 lb. plain chocolate A little vanilla

Cook this with the app: pantry check, scaling, and the assistant.