Dessert Chocolate Cream Souffle

Airy chocolate dessert is an incredibly delicious treat! In the 80s, this cream was on the menu of some cafes and canteens, and during the lunch break, my friends and I often bought it. I've been looking for this recipe for many years. And recently I found something similar in an old cookbook. I prepared it for the New Year's table. And it turned out that this is the same "Chocolate cream". Everyone really liked the dessert. I had to repeat it at Christmas. I want to share this recipe with sweet tooth.

Marisha

The author of the recipe

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Composition / ingredients

servings:

Fat cream (for whipping, 33%. can be 250 ml.)

200

Sugar (+ 1 table.L. in egg white for making meringue for sending.)

Milk

100

Egg yolks

Cocoa powder

Powdered sugar

Gelatin

Water

0.5

Vanillin (on the tip of the knife)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 42 % 16 g

Carbohydrates 47 % 18 g

230 kcal

GI: 17 / 0 / 83

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Dessert preparation products.
Step 2:
Pour gelatin 0.5 cups of cold boiled water and leave for 30-40 minutes.
Step 3:
We separate the protein from the yolk.
Step 4:
Rub the yolk with sugar.
Step 5:
Dilute cocoa in hot milk.
Step 6:
Combine with a yolk-sugar mixture. Bring to a boil and boil for a minute.
Step 7:
Heat the gelatin until dissolved. Do not boil!
Step 8:
Pour the gelatin into the chocolate mass, mix. Cool it down.
Step 9:
Beat cream with powdered sugar.
Step 10:
Pour the chocolate-gelatin mass into the whipped cream. Mix with a mixer. Add vanilla.
Step 11:
Pour into the creamers. Put it in the refrigerator. After 1 hour, the dessert is ready. Decorate as desired: chocolate chips, chopped roasted nuts, etc .
Step 12:
It turns out very tasty if the top of the cream is sprinkled with meringue crumbs mixed with grated chocolate. To do this, I took the remaining protein from the egg, whipped it with 1 tbsp.l. sugar and baked the tortilla on a baking sheet covered with baking paper for 1.5 hours at 100 degrees. in the slightly open oven. After cooling the meringue cake, I made a crumb out of it and mixed it with grated chocolate.
Step 13:
It turns out a delicate airy cream with chocolate flavor and meringue crumbs.