Chocolate&Mango souffle

A quick, delicious, and perfectly portioned dessert that makes the ideal finishing touch after a great meal. It comes together in no time with just a few simple steps in the kitchen. I promise – you won’t regret it!

Cook Time

10 minutes

Equipment

Braun Hand Immersion Blender
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Ingredients

Calories

250

Serves

For chocolate soufflé:

Baked fermented milk (Ryazhenka) 250 мл
Сосоa Powder 1 tbsp
Sweetener to taste or honey 1 tbsp
Gelatin 10 g
+ water 30 ml
Nuts / Chocolate chunks to serve

For mango soufflé:

Baked fermented milk (Ryazhenka) 130 ml
Mango (1 pc) 180-200 g
Sweetener to taste
Gelatin 10 g
+ water 30 ml
Fresh mango chunks / Mint leaves to serve

Image of ingredients of Chocolate&Mango souffle

Instructions

For chocolate soufflé:

Pour water over the gelatin, let it swell, then heat it in the microwave until it completely dissolves, or prepare it according to the instructions on the package
Pour the ryazhenka, cocoa, and sweetener into the blender bowl. Finally, add the dissolved gelatin and blend (mix) everything thoroughly until the mixture is smooth
Transfer the prepared mixture into a beautiful, deep dish and leave it in the fridge to set (~1 hour). After that, sprinkle the dessert with nuts or chocolate pieces and enjoy!

For mango soufflé:

Pour water over the gelatin, let it swell, then heat it in the microwave until it completely dissolves, or prepare it according to the instructions on the package
Pour the ryazhenka into the blender bowl and add the peeled mango. If desired, add a sweetener, and finally, pour in the dissolved gelatin – blend everything until completely smooth
Transfer the prepared mixture into a beautiful, deep dish and leave it in the fridge to set (~1 hour). After that, sprinkle the dessert with mango pieces and add a few mint leaves, then enjoy!

Notes

I recommend not replacing gelatin with agar-agar – the texture and taste of the dessert will be different.
The dessert turns out delicious and rich based on ryazhenka, but it can be replaced with milk, cream, or plant-based milk.

*If you replace it with plant-based milk, the dessert will be vegan and low in fat.

Depending on the ingredient substitutions, the calorie content will vary.

The dessert tastes great when chilled, so you can prepare it in portions in advance and serve it when needed.
If you want to get creative and combine both flavors, you can make a chocolate mixture, pour it halfway into the dish where you'll serve the dessert, and let it set in the fridge. Once the chocolate layer has set, prepare the mango soufflé and pour it on top of the chocolate layer (leave it in the fridge to set as well), and once it's ready, serve this beautiful, vibrant, and super delicious dessert.

*If you keep the dish tilted in the fridge when preparing the first soufflé layer, then later pour the other mixture on top, you'll get a geometrically beautiful portioned dessert (but that’s only if you want to put extra effort into it).