METHOD:

Prepare six 1-cup soufflé dishes by wrapping a 5 cm strip of aluminium foil around each one to make a collar. Secure each collar with some string or a rubber band. Lightly brush around the inside with a flavourless vegetable oil.

Warm the milk in a saucepan. Add the chocolate and stir to melt.

Whip the egg yolks with one-third of a cup of the sugar until thick and pale. Stir in the chocolate mixture.

Return to the heat and stir over a gentle heat until the mixture thickens slightly. Do not boil. Remove from the heat.

Soften the gelatine in the water and dissolve over hot water or in the microwave. Add to the chocolate mixture. Cool.

Whip the egg whites with the remaining sugar until stiff. Whip the cream until soft peak stage.

Stir the puréed berries and the whipped cream into the chocolate mixture. Gently but thoroughly fold in the egg whites.

Pour the mixture into the prepared soufflé dishes and chill to set.

Carefully remove the foil collars before serving. Serve dusted with sifted cocoa, whipped cream and fresh raspberries.

Recipe curtsey of Cadbury. Why not hop onto www.cadbury.com.au for more great recipe ideas!