No Bake Eggless Chocolate Souffle

  Eggless Chocolate Souffle

Full fat Milk – 200 ml (refer notes for cup measurement)
Whipping cream – 400 ml
Cooking/Baking dark chocolate – 100 gms (I used Lindt dark chocolate)
Gelatin – 1 tbsp / 10 gms
Sugar – 100 gms (1/2 cup levelled, approx)
Instant coffee powder – 1 – 1.5 tbsp (refer notes)


Combine milk, chocolate, instant coffee powder and half qty of the sugar. Bring it to a boil and simmer till the chocolate and sugar melt completely. Remove from fire and let it cool.
Dissolve gelatin in ½ cup hot water while stirring briskly with a fork. Continue to stir until all the gelatine granules have dissolved and the liquid is clear and golden. Allow to cool for 10-15 mins and add to the chocolate mixture.
Add the remaining sugar to the whipping cream and whip it till soft peaks form. Add the whipped cream to the chocolate mixture in 2 batches and fold in gently.
Transfer the mixture to serving bowl and let it set in the refrigerator for 5-6 hours or overnight. Once the souffle is set, you can pipe some whipped cream on top, if desired. Garnish with some chocolate shavings/curls/sauce

Make sure you use a good quality chocolate for this recipe. It’s better to set the souffle in individual serving bowls. I added only 1 tbsp coffee powder, if you prefer a stronger coffee taste, add 1.5 tbsp.

You can also add chopped walnuts for garnishing.

Keep the souffle @ room temp for 10 mins or so, before serving.

200 mils is ¾ cup + 3 tbsp
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