Nita Mehta is one of India’s premier cookbook writers. I love this eggless souffle recipe although to be truthful , delicious as it is, it tastes like a combination mousse /souffle. As it is eggless I am thrilled to come this close to a souffle. I have adapted this recipe to suit my taste.
2 cups whole milk
5 tablespoons sugar
3 ounces bittersweet chocolate, chopped coarsley
1 tablespoon cornflour
3 tablespoons cocoa powder
3/4 teaspoon coffee powder
3/4 cup heavy whipping cream, whipped till fluffy
1/2 teaspoon vanilla essence
1 tsp gelatin
Mix cocoa and cornflour in 1/4 cup milk in a small bowl.
Boil the rest of the milk in a heavy bottomed sauceman. Add the cocoa and cornflour mixture, stirring continuously. Add the chocolate. Cook on low heat for 3-4 minutes till chocolate dissolves.
Add coffee powder and remove from heat.
Dissolve gelatine in a 1/4 cup of water on low heat
Stir gelatine into chocolate mixture. Transfer to a freezer proof dish and freeze briefly.
Remove from freezer and whip till light.
Whip cream with vanilla. Fold into chocolate custard, careful to retain volume.
Pour into a serving dish or individual serving glasses. Refridgerate till set.
Serve with whipped cream and chocolate shavings.