Creamy soufflé of two chocolates
6 servings
420 minutes
Creamy soufflé made from two chocolates is a refined Italian delicacy that embodies the traditions of exquisite European pastry school. Delicate and airy like a cloud, it combines two types of chocolate: deep, rich dark and soft, sweet white. Their harmony offers a magical contrast of flavors enhanced by the lightness of whipped cream. This dessert perfectly concludes a romantic dinner or festive tea time. Its velvety texture literally melts in the mouth, leaving a luxurious aftertaste. The careful separation of the two chocolate layers in the serving dish makes the presentation not only elegant but also aesthetically perfect. Garnished with fresh mint or delicate whipped cream, this dessert becomes a true work of art that delights both the palate and the eye.
1
Soak the gelatin in 150 ml of cold boiled water and leave it for the time indicated on the package.
- Gelatin: 10 g
2
Then bring the gelatin to a boil, but do not boil. Cool to room temperature.
- Gelatin: 10 g
3
Melt white chocolate in a water bath and cool to room temperature.
- White chocolate: 100 g
4
Melt dark chocolate separately and let it cool.
- Milk chocolate: 100 g
5
Whip the cream with sugar.
- Sugar: 150 g
- Heavy cream 35% fat: 50 ml
6
Divide the cream into two parts. Add white chocolate and half of the gelatin to one, and mix well.
- White chocolate: 100 g
- Gelatin: 10 g
7
Add dark chocolate to another part. Add the remaining gelatin and mix.
- Milk chocolate: 100 g
- Gelatin: 10 g
8
Layer in dessert cups, placing white soufflé on one side and dark on the other. Refrigerate for 5-6 hours. Optionally, garnish with mint or whipped cream.
- Heavy cream 35% fat: 50 ml
