Chocolate Soufflé with Crème Anglaise (Printable View)
Airy chocolate soufflé paired with smooth vanilla crème anglaise, creating an elegant french dessert experience.
# Ingredient List:
→ For the Chocolate Soufflé
01 - 4.2 oz dark chocolate (min. 60% cocoa), chopped
02 - 3 tbsp unsalted butter, plus extra for ramekins
03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
05 - 1/2 tsp pure vanilla extract
06 - 1/8 tsp salt
07 - 1 tbsp all-purpose flour
08 - 2 tbsp granulated sugar (for dusting ramekins)
→ For the Crème Anglaise
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
11 - 1/2 vanilla bean (or 1 tsp pure vanilla extract)
12 - 3 large egg yolks
13 - 1/4 cup granulated sugar
# How to Make It:
01 - Preheat oven to 400°F. Butter four 7 oz ramekins and dust generously with sugar, tapping out the excess.
02 - In a heatproof bowl, melt the chocolate and butter over a pot of barely simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
03 - In a medium bowl, whisk together the egg yolks, 1/4 cup sugar, vanilla extract, and salt until pale and creamy. Stir in the melted chocolate mixture and flour until fully combined.
04 - In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add a pinch of sugar and continue beating until stiff, glossy peaks form.
05 - Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then fold in the remaining whites carefully, maintaining as much air as possible.
06 - Spoon the batter into the prepared ramekins, smoothing the tops. Run your thumb around the inside edge of each ramekin to help the soufflés rise evenly.
07 - Bake for 16-18 minutes, until the soufflés are well risen with a slight wobble in the center.
08 - While the soufflés bake, prepare the crème anglaise: In a saucepan, heat milk, cream, and split vanilla bean (or extract) over medium heat until just below simmering.
09 - In a bowl, whisk egg yolks and 1/4 cup sugar until pale. Gradually pour the hot milk mixture into the yolks, whisking constantly.
10 - Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (do not let it boil). Strain into a bowl. Remove vanilla bean if used.
11 - Serve the soufflés immediately out of the oven, with crème anglaise poured over or served alongside.
# Expert Suggestions:
01 -
- That moment when they emerge from the oven, towering and proud, feels like pure magic every single time
- The combination of warm, airy chocolate with cool vanilla cream is the kind of elegant dessert that makes people speechless
- Despite their fancy reputation, these come together in under an hour and mostly require confidence more than technique
02 -
- Any grease in your egg white bowl will prevent them from whipping properly, wipe it with vinegar first to be absolutely certain
- The thumb trick around the ramekin edge sounds weird but it actually helps the soufflé rise straight up instead of crooked
- Soufflés wait for no one, so time the baking so you can serve them the second they come out of the oven
03 -
- Separate your eggs when they are cold but whip the whites when they have reached room temperature for maximum volume
- If you want to add orange liqueur, fold it into the chocolate base before adding the egg whites so you do not deflate anything