Cold Chocolate Souffle

4 oz dark chocolate, 70% cocoa fat solids
½pt milk
2 eggs
2oz caster sugar
5tbs water
½oz gelatine
¼pt double cream

for decoration:
½pt double cream
1oz dark chocolate, 70% cocoa fat solids

Method

1. Increase the depth of a suitable dish by wrapping a 'collar' of doubled greaseproof paper around the outside of the dish. Secure with sticky tape.
2. Dissolve the 4oz of dark chocolate in ¼pt of the milk over a very gentle heat in a pan. Add the rest of the milk and heat to just under boiling. Remove from the heat. Separate the egg yolks from the whites. Add the sugar to the yolks and beat until light and pale in colour. Pour the chocolate milk over this mixture and stir. Put back into pan and heat gently stirring all the time until the mixture coats the back of a wooden spoon. Do not allow to boil. Strain into a large bowl. Allow to cool.
3. Put the 5tbs of water into a saucepan. Add the gelatine and dissolve over a very gentle heat. Allow to cool a little and then stir the gelatine mixture quickly into the cold chocolate custard.
4. Whip the first quarter pint of cream until stiff. Whisk the egg whites to a stiff peaking consistency. Stand the custard bowl in a bowl of ice and stir the custard until it begins to set. Fold in the whipped egg white and whipped cream. Work quickly and lightly.
5. Pour the mixture into the soufflé dish and leave in the fridge to set.
6. Decorate with the rest of the cream, whipped, and grated chocolate.

I have made this recipe lots of times for special occasions over the years. Even though it takes a while to make properly it is always delicious and always well received.