EGG LESS RUM CHOCOLATE SOUFFLE

EGG LESS RUM CHOCOLATE SOUFFLE.......A FUSION OF FLAVORS OF CHOCOLATE AND RUM IN CREAM THAT SWIRLS IN YOUR MOUTH

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Ingredients:

Cooking  dark chocolate - 1.5 Cups (grated)                                             
Whipping cream - 2 Cups
Icing sugar - 1.5 Cups
Vegetarian gelatin - 2 Tbsp  can be substituted by normal gelatin in case of non-                                                          vegetarians
Rum - 0.5 cup

Method :

Whip the cream until it forms stiff peaks.
Add in the icing sugar and the essence. Refrigerate.
Melt the grated chocolate in a double boiler (place water in a pot and heat it until it boils. Place another bowl or pot which is smaller in dimensions over that boiling water pot and put the grated chocolate in this bowl, the chocolate will melt with this indirect heat).
Take out the whipped cream from the refrigerator and gradually mix in this melted chocolate.

Blend in the rum.
Mix gelatin in 1/2 cup of water and heat it over double boiler to dissolve.
Strain the dissolved gelatin in the chocolate - cream mix.
Mix in well.
Pour the mix in a bowl or shot glasses or desired dish and refrigerate to set for 10 to 12 hours at least before serving.
Decorate with chocolate curls.

Serve chilled.