2 Eggs – Separated
3 Tablespoons Sugar + 4 Tablespoons Sugar
2 Tablespoons Cocoa Powder
2 Tablespoons Cream
1&1/2 Cup Milk
3 Teaspoons Custard Powder
1&1/2 Teaspoons Gelatin (in milk)
- Mix egg yolks, 3 Tablespoons Sugar, Cream, Cocoa Powder, Milk, Custard Powder and Gelatin. Heat all ingredients and make into Custard, remove from heat once thick and cool. After cooling strain the mixture.
-Cool the souffle dish. Beat egg whites add the balance 4 tablespoons of sugar slowly till it forms peaks.
-Mix the strained custard with the egg whites and set in the cooled souffle dish.
-Refrigerate and serve cold.