Eggless No Bake Chocolate Souffle

Ingredients

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

Instructions

1. 1

   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.

2. 2

   Dissolve gelatin in 1/2 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.

3. 3

   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.

4. 4

   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