Eggless Chocolate Souffle Recipes

FRENCH CHOCOLATE SOUFFLé

Steps:

• Cut the chocolate into small pieces. Melt it in a bain-marie or in the microwave.
• Mix the yolk with the cornstarch.
• Bring the milk to a boil in a small pot. Remove from the heat once it begins boiling.
• Add some milk to the yolk mixture and stir constantly. Place the yolk mixture inside the pot with the remaining milk. Heat it slowly and continue to stir constantly until you achieve a creamy texture, which will be used to make the pastry cream.
• Preheat the oven to 360°F (180°C).
• Mix the melted chocolate with the pastry cream.
• Lightly coat the insides of the molds with butter. Remove the excess.
• Whisk the whites until stiff.
• Carefully mix the stiff whites with the chocolate pastry cream.
• Pour the mixture into the molds, and place them in the oven for 15 minutes.
• Serve as soon as they come out of the oven.

EGGLESS CHOCOLATE SOUFFLE

Steps:

• Dissolve gelatine in hot water.
• Add cocoa powder to one cup of milk and heat for 5-7 minutes.
• to make a smooth paste.
• Add the gelatine, walnuts, chocolate, the other cup of milk and the condensed milk.
• Mix very nicely and keep aside.
• Whisk cream in another bowl and fold in the chocolate mixture.
• Serve chilled with cream and grated chocolate.