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Chocolate Souffle


3/4 cup sugar
1 tablespoon cocoa
3 eggs, separated
1 level tablespoon gelatine
3 cups milk
vanilla

Beat egg yolks, add sugar, cocoa, gelatine and milk. Stir over low heat until thickened BUT DO NOT BOIL. When cold stir in stiffly beaten egg whites, pour into serving dish to set and cover with whipped cream and chocolate chips.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.