Coffee and chocolate – the inventor of Mocha should be sainted. -Cherise Sinclair
Mocha soufflé – a very light dessert that has the subtle flavour of coffee along with the elixir of life- chocolate. A double whammy!
At home, specially during the weekends, everybody is looking for something sweet to finish off the meal, could be a small square of groundnut sweet, or sticking your neck into the fridge searching for some chocolate or could be wishing there was dessert itself!!!!!
When coffee dreams, it dreams of chocolate. I’ve always noticed a little bit of coffee accentuates the flavour of a chocolate cake and a little bit of chocolate powder added enhances the taste of your cup of coffee.
A lot of practice goes into making a perfect soufflé. Separating the eggs carefully, beating of the cream, texture of the custard, measuring out the gelatin, and above all the sweetness of the soufflé. It should be just on point.
I remember the first time I made a soufflé, I added too much of sugar and it was a waste of ingredients, time and effort. However, I did not give up and tried it out again, sugar was spot on but over beating of the cream led to the custard separating out in 2 layers . Another disaster. The next time I made the soufflé, after tasting it, I was getting there, texture was good, sweetness was just right but a little too much of coffee – oops! Never give up- after so much of trial and error I can make a bowl of soufflé in under 15 minutes and the result is just so fulfilling.
Happy to be sharing this wonderful old recipe of mine:
- Milk- 400 ml ( boiled and cooled)
- Eggs- 4
- Sugar- 10-12 tbsp
- Instant coffee powder- 2tbsp
- Cocoa powder-2 tbsp
- Vanilla essence-1 tsp
- Water-1/2 cup
- Gelatine -1 heaped tablespoon
- Amul cream tetrapack -1
- Broken cashewnuts fried -2-3 tablespoon or grated chocolate to garnish
- Separate the eggs carefully. Beat the egg yolks lightly with a fork and keep aside.
- Mix gelatin with water and keep aside for 10 minutes.
- In a saucepan, take the boiled and cooled milk, sugar, egg yolks, coffee and cocoa powders, mix well and stir on a medium flame till the custard covers the back of a spoon.
- Melt the gelatine over a low flame. Add the melted gelatin to the custard, stir well and keep aside.
- With the help of an eggbeater, beat the egg whites stiff but not dry.
- Add the cream and beat well together for a couple of minutes.
- Add the cream mixture to the custard and mix well for 3-4 minutes with the help of a spoon .
- Strain the mixture into a pudding bowl and leave to set in the fridge for 3-4 hours.
- Garnish with chopped cashewnuts/ grated chocolate and serve chilled.
Chefs tips :
- All the ingredients should be fresh.
- The ingredients have to be measured accurately.
- While making the custard, stir continuously so that the milk mixture does not curdle and the custard should just coat the back of a spoon.
- Whenever you make a dessert during the cold season , add half a teaspoon more of gelatine to facilitate setting of the dessert.
- Straining the soufflé mixture is very, very, important to give the soufflé a smooth texture.
- This dessert serves 8 people.
When coffee dreams, it dreams of chocolate.
Till my next post,