Chocolate

Cold chocolate souffle

215ml whipping cream
115g dark chocolate
2 tbsp brandy
75g sugar
8g gelatine, or 1 leaf
3 eggs
3 tbsp water
quarter tsp vanilla extract

Soak the gelatine in water then warm until dissolved. Whisk the egg yolks and sugar together, then melt the chocolate with the brandy in a bowl over hot water. Whip the cream until floppy (not stiff) and add to the chocolate mixture. Whip the egg wites until firm peaks (not stiff) and fold into the chocolate mixture. Pour into a dish and leave in the fridge until set (approx 1-2 hours)

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