This is one of my most popular recipes. Seldom has a friend not asked for the recipe after tasting it. I also get a lot of requests for this dessert when we are hosting friends. The original recipe came from one of the "Milkmaid cooking club" recipe booklets (They called it a Chocolate Souffle).
Level of difficulty: Medium
Preparation time: 15 - 20 Minutes
Setting time: 2 - 3 Hours
Level of difficulty: Medium
Preparation time: 15 - 20 Minutes
Setting time: 2 - 3 Hours
Ingredients
Cocoa powder- 3-4 tbsp
Sweetened condensed milk- 1 (400 gm) can
Chocolate pieces/chips- 50 gm (about a handfull)
Milk- 2 cups
Unflavoured Gelatine- 2 1/2 tbsp
Water- 1/2 cup
Whipping cream- 1 1/3 cup (if using the canned Reddi whip, one 7 oz.(about 200 gms) can)
Walnuts (or any other nut) - optional
Add gelatin to water and double-boil (in a bowl over a pan of boiling water) until completely dissolved.
In another bowl, add the cocoa powder to 1 cup milk and double-boil until it is a smooth paste. I like to add the chocolate chips/pieces at this stage, so that it is melted completely (The original recipe asks you to add it later but I find it doesn't completely dissolve then). Add the rest of the milk, the dissolved gelatin (chocolate pieces, if not added earlier) and nuts. Mix well.
Whisk cream until stiff peaks form. Fold into the above mixture (if you are using the canned whipped cream, empty the contents onto the above mix and fold in). Be gentle. The idea is to slowly fold the cream into the mixture and not to mix it and lose all the air that you had beaten into the cream.
Pour into the dish and chill until set. You can check for readiness when it has just a bit of a wiggle to it when you shake it.
In another bowl, add the cocoa powder to 1 cup milk and double-boil until it is a smooth paste. I like to add the chocolate chips/pieces at this stage, so that it is melted completely (The original recipe asks you to add it later but I find it doesn't completely dissolve then). Add the rest of the milk, the dissolved gelatin (chocolate pieces, if not added earlier) and nuts. Mix well.
Whisk cream until stiff peaks form. Fold into the above mixture (if you are using the canned whipped cream, empty the contents onto the above mix and fold in). Be gentle. The idea is to slowly fold the cream into the mixture and not to mix it and lose all the air that you had beaten into the cream.
Pour into the dish and chill until set. You can check for readiness when it has just a bit of a wiggle to it when you shake it.
Garnish with whipped cream and chocolate curls/shavings and/or French Vanilla rolled wafers and dig in.
