Chocolate Soufflé with Crème Anglaise (Printable View)

Airy chocolate soufflé paired with a smooth vanilla crème anglaise for an elegant dessert.

# Ingredient List:

→ For the Chocolate Soufflé

01 - 3.5 oz dark chocolate (70% cocoa), chopped
02 - 1 oz unsalted butter, plus extra for greasing
03 - 2 tbsp granulated sugar, plus extra for dusting
04 - 2 large eggs, separated
05 - 1 large egg white
06 - 1/4 tsp cream of tartar (optional, for stability)
07 - Pinch of salt

→ For the Crème Anglaise

08 - 1 cup whole milk
09 - 1/3 cup heavy cream
10 - 3 large egg yolks
11 - 1/4 cup granulated sugar
12 - 1 tsp pure vanilla extract or 1/2 vanilla bean, split

# How to Make It:

01 - Preheat oven to 400°F. Generously butter four 6.75 oz ramekins and dust with sugar, tapping out any excess.
02 - Melt dark chocolate and butter together in a heatproof bowl set over simmering water. Stir until smooth, then let cool slightly.
03 - Beat egg yolks with 2 tbsp sugar until pale and thick. Fold in the melted chocolate mixture.
04 - Whisk 3 egg whites with salt (and cream of tartar if using) until soft peaks form. Gradually add 1 tbsp sugar and continue whisking to stiff peaks.
05 - Gently fold one-third of the egg whites into chocolate mixture to loosen. Carefully fold in remaining whites until just combined.
06 - Spoon mixture into prepared ramekins, filling almost to the top. Run your thumb around the inside edge for an even rise.
07 - Place ramekins on a baking sheet and bake for 12–15 minutes, until well risen and just set but still slightly jiggly in the center.
08 - Heat milk, cream, and vanilla in a saucepan until just simmering. Whisk egg yolks and sugar until pale. Gradually pour hot milk into yolks, whisking constantly. Return to saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Strain and keep warm.
09 - Serve soufflés immediately, dusted with powdered sugar and accompanied by warm crème anglaise.

# Expert Suggestions:

01 -
  • The contrast between warm, rising chocolate and cool, vanilla-scented crème anglaise creates the most luxurious temperature and texture dance
  • Despite its intimidating reputation, this recipe breaks down each step into something totally manageable for a home cook
  • That moment when you place the ramekins on the table and everyone leans in to watch them rise feels like genuine kitchen magic
02 -
  • Soufflés will start collapsing within minutes of leaving the oven, so have everyone at the table before you open the oven door
  • When making crème anglaise, if you see even the tiniest curdle forming, immediately pour it through a fine sieve and stir in a teaspoon of cold cream to stop the cooking
  • The thumb-around-the-technique actually works, creating a little trench that encourages even rising and that picture-perfect crown
03 -
  • A splash of orange liqueur in the chocolate mixture adds sophisticated brightness that cuts through the richness
  • Room temperature ingredients for the soufflé portion are non-negotiable, while cold cream for the anglaise helps prevent curdling

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