June 13, 2008, Newsletter Issue #230: Chilled Chocolate Souffle
Tip of the Week
2 envelopes unflavored gelatin
2 cups cold milk
1/2 cup unsweetened cocoa
6 Tbsp. sugar
2 Tbsp. brown sugar
1/4 cup coffee flavored liqueur
3 pasteurized eggs, separated
1 cup whipping cream
In medium non-reactive saucepan, combine gelatin and milk and let stand for five minutes. Add cocoa, 2 Tbsp. of the sugar, brown sugar, liqueur and the egg yolks. Stir to blend, then stir constantly over low heat until gelatin is dissolved and mixture coats the back of a spoon. Do NOT boil. Remove from heat and transfer to a large bowl. Refrigerate until slightly thickened, about 1 hour.
In small bowl, beat pasteurized egg whites until soft peaks form, then gradually add remaining 4 Tbsp. sugar and beat until stiff. Using same beaters, beat whipping cream in another small bowl until stiff peaks form. Fold both these mixtures into the chilled chocolate mixture. Spoon into a 1 quart souffle dish. Refrigerate at least 6 hours before serving.
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