Velvet Fudge Souffle
Submitted by jwc
Cold chocolate souffle with semi-sweet chocolate chips, sweet red wine, whipped cream, and meringue set with gelatin. A dramatic chilled dessert that rises above the dish.
YIELD
16 servingsPREP
50 minCOOK
10 minREADY
480 minThis isn’t a baked souffle that deflates the second you open the oven. It’s a cold, set chocolate mousse that rises dramatically above the rim of the dish thanks to a foil collar and the structural power of whipped egg whites, whipped cream, and gelatin.
Sweet red wine replaces the milk or cream you’d find in most chocolate mousse recipes. It adds a fruity, slightly tannic complexity that plays off the semi-sweet chocolate chips in a way that cream alone never could. The gelatin dissolved in the wine mixture sets the whole thing into a sliceable, velvety texture.
The technique is layered: cook the chocolate-wine-egg yolk base, chill until it mounds, fold into stiff meringue, fold in whipped cream, pour into the collared dish, and refrigerate 8 hours.
Chef Tips
- The gelatin mixture must be chilled to the right consistency before folding into the meringue: slightly thicker than unbeaten egg whites. Too thin and it won’t hold. Too thick and it clumps.
- Beat the egg whites at room temperature for maximum volume. Cold whites don’t whip as high.
- If the gelatin mixture over-sets while chilling, place the pan briefly in hot water and stir until it loosens to the right consistency.
- Run a knife around the foil collar before removing it so the surface stays smooth and clean.
Variations
- Use port wine instead of sweet red wine for a deeper, more concentrated fruit flavor.
- Swap semi-sweet chips for dark chocolate (70% cacao) for a more bittersweet, adult dessert.
- Top with chocolate shavings and fresh raspberries instead of whipped cream.
Ingredients
Directions
Extend height of 1 quart souffle dish 3 inches above dish with band of double thickness aluminum foil. Secure ends of foil by folding together, taping or fastening with paper clips.
Mix ½ cup sugar, the gelatin, salt and wine in 2 quart saucepan.
Beat egg yolks slightly; stir yolks and chocolate chips into gelatin mixture.
Cook over medium heat, stirring constantly, just until mixture boils.
Chill pan in bowl of ice and water or refrigerator for 20 to 30 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon, Mixture should be slightly thicker than unbeaten egg whites. If mixture becomes too thick, place pan in bowl of hot water, stirring constantly, until mixture is of proper consistency. Beat egg whites until foamy in a large mixer bowl. (Egg whites should be at room temperature when beaten for best volume) Gradually beat in ½ cup sugar; beat until stiff and glossy. (Do not underbeat.) Fold thickened gelatin mixture into meringue. Beat 1½ cups cream in chilled small mixer bowl until stiff; fold into meringue mixture. Carefully turn into souffle dish. Refrigerate until set, about 8 hours. Just before serving, run knife around inside of foil band and remove band. Garnish souffle with sweetened whipped cream.
Comments
