1. Prepare a souffle dish by tying a band of greaseproof paper.
2. Mix the gelatine in 1/2 teacup of cold water. Warm until the gelatine dissolves.
3. Separate the eggs.
4. Mix the milk, sugar, chocolate powder, cocoa and egg-yolks.
5. Put to cook on a slow flame.
6. Go on stirring until it becomes like a custard.
7. Take off the fire and cool the mixture.
8. Add the gelatine solution to the mixture.
9. Put the vessel containing this mixture in a larger vessel filled with ice cubes and go on stirring all the time.
10. When the mixture gets slightly thicker, add the cream.
11. Go on stirring over the ice for 2 minutes.
12. Beat the egg-whites stiffly.
13. Now add the beaten egg-whites and the vanilla essence.
14. Take the vessel off the ice. Mix egg-whites thoroughly into the mixture.
15. Pour the mixture into the prepared souffle dish and put to set in the freezer compartment of a refrigerator.
16. Just before serving, remove the paper. Decorate with sweetened cream and chopped walnuts.
Serve cold.
Note: You can also set this souffle in any serving bowl and without greaseproof paper.