Chocolate Soufflé

Ingredients

Instant gelatin 1 tbsp

Dark chocolate 100 g

Milk 100 ml

Fat-free cottage cheese 100 g

Icing sugar 2 tbsp

33% cream 200 ml

Crack the chocolate into a bowl, melt it in a double boiler, add the cottage cheese, and stir. Stir the gelatin into the hot milk (not boiling water). Dissolve thoroughly. Pour the milk and gelatin into the chocolate and cottage cheese mixture, stirring, and refrigerate for 30-40 minutes until the mixture has slightly gelled. Then beat with a mixer at high speed.

 Whip the cream with powdered sugar until stiff peaks form. Mix the cream with the chocolate mixture using a mixer on low speed. Transfer the finished soufflé to individual bowls and refrigerate for 1 hour.

Enjoy!