Ingredients for Eggless Chocolate Souffle
- Nestle Sweetened Condensed Milk
- 1/4 cup unsweetened cocoa powder
- Vochelle Cocoa Cooking Chocolate
- 1/2 cup chopped walnuts
- Gelatin
- Milk
- Nestle Cream
- 1/4 cup hot water
- Whipped cream for garnish
- 4 ounces semi-sweet chocolate (chopped)
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How to Make Eggless Chocolate Souffle
- Dissolve 1 tablespoon of powdered gelatin in 1/4 cup of hot water. Set aside to bloom.
- In a medium saucepan, whisk together 1 cup of milk and 1/4 cup unsweetened cocoa powder until smooth. Heat over medium heat for 5-7 minutes, stirring constantly, until slightly thickened.
- Remove from heat and stir in the bloomed gelatin until completely dissolved.
- Add 1/2 cup chopped walnuts, 4 ounces of semi-sweet chocolate (chopped), 1 cup of milk, and 1/2 cup of sweetened condensed milk to the cocoa mixture. Stir until the chocolate is melted and the mixture is smooth.
- Set aside to cool slightly.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until just combined.
- Pour the mixture into individual serving ramekins or a large souffle dish. Refrigerate for at least 2 hours, or until set.
- Before serving, garnish with whipped cream and grated chocolate.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
195g
Fat
66g
Carbs
18g
