Chocolate Soufflé with Crème Anglaise

The first time I attempted soufflés, I was cooking for a dinner party and pacing the kitchen nervously. I had heard all the warnings about how temperamental they could be, how one wrong move would leave me with flat, disappointing chocolate puddings. When I pulled those ramekins from the oven and saw them towering tall and proud, I actually did a little victory dance right there in my apron. Now they are my go-to when I want to make someone feel truly special.

Last Valentine's Day, I made these for just the two of us, and something about watching the soufflés rise through the oven door felt like watching tiny edible miracles happen. My partner asked if I could make them every week, which I took as the highest possible compliment. There is something undeniably romantic about food that demands to be eaten immediately, forcing you to slow down and savor the moment together.

Ingredients

• 120 g dark chocolate: Go for at least 60% cocoa because the bittersweet depth balances the sweetness perfectly, and cheap chocolate simply will not give you that luxurious melt-in-your-mouth finish
• 3 tbsp unsalted butter: Room temperature butter blends more smoothly into the melted chocolate, and do not forget extra for greasing your ramekins
• 3 large eggs, separated: Fresh eggs separate more easily, and I learned the hard way that even a drop of yolk in the whites ruins everything
• 50 g granulated sugar: This amount sweetens the soufflé base while letting the chocolate remain the star of the show
• 1/2 tsp pure vanilla extract: Pure vanilla makes such a difference in French desserts, never settle for imitation
• 1/8 tsp salt: A tiny pinch of salt makes chocolate taste more chocolatey, it is actually science
• 1 tbsp all-purpose flour: This minimal stabilizer helps structure the soufflé without making it heavy or cakey
• 2 tbsp granulated sugar: Generously coating your buttered ramekins creates that beautiful crunchy crust as the soufflé climbs the walls
• 250 ml whole milk and 125 ml heavy cream: The combination gives the crème anglaise the perfect richness and silky mouthfeel
• 1/2 vanilla bean: Fresh vanilla bean specks in the sauce look gorgeous and taste infinitely better than extract alone
• 3 large egg yolks: Room temperature yolks incorporate more smoothly into the hot cream mixture
• 60 g granulated sugar: This sweetens the custard sauce just enough to complement the dark chocolate without overpowering it

Instructions

Prepare your ramekins with love:

Butter four 200 ml ramekins thoroughly, getting into every corner, then dust generously with sugar, turning and tapping to coat completely. Chill them for 10 minutes while you prepare everything else.

Melt the chocolate base:

Set a heatproof bowl over barely simmering water, making sure the bottom never touches the water. Melt chocolate and butter together, stirring gently until glossy and smooth, then remove from heat to cool slightly.

Whisk the yolk mixture:

In a medium bowl, beat egg yolks with 50 g sugar, vanilla, and salt until pale and thickened. Fold in the melted chocolate and flour until completely smooth and no streaks remain.

Beat the egg whites:

Using a perfectly clean bowl and whisk, beat whites until soft peaks form, then gradually add that pinch of sugar and continue until stiff and glossy. You should be able to turn the bowl upside down without anything moving.

Fold like your soufflé depends on it:

Gently stir one-third of the whites into the chocolate base to lighten it, then fold in the remaining whites carefully. Cut through the middle and scrape up the sides, treating the mixture like it is filled with precious air bubbles.

Fill and prepare the ramekins:

Spoon the batter into your prepared ramekins, mounding it slightly above the rim. Run your thumb around the inside edge to create a clean path for even rising.

Bake to perfection:

Bake at 200°C for 16 to 18 minutes until the soufflés have risen impressively with a slight wobble in the center. Do not open that oven door early or they might collapse on you.

Make the crème anglaise:

While soufflés bake, heat milk, cream, and vanilla bean until just below simmering. Whisk yolks and sugar until pale, then gradually whisk in hot milk mixture.

Cook the custard sauce:

Return everything to the saucepan and cook over low heat, stirring constantly with a wooden spoon until it coats the back of the spoon. Strain immediately to stop cooking.

Serve immediately:

Bring the soufflés straight from oven to table, with the warm crème anglaise poured over right at the table for maximum drama.

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My grandmother always said that soufflés were a test of character, and I finally understand what she meant. The patience required to fold gently, the faith needed as they rise unseen in the oven, the courage to serve something so fragile and temporary—it all feels like a meditation on being present in the moment.

Make Ahead Magic

You can prepare the soufflé batter and crème anglaise up to a day ahead, keeping the batter in the ramekins covered in the refrigerator. Let them sit at room temperature for 20 minutes before baking, and reheat the sauce gently over low heat while whisking constantly.

Flavor Variations

Add a tablespoon of orange liqueur like Grand Marnier to the chocolate base for a sophisticated twist. For coffee lovers, dissolve instant espresso in the melted chocolate, or try folding chopped hazelnuts into the batter for texture contrast.

Serving Suggestions

These soufflés are spectacular on their own, but a light dusting of powdered sugar right before serving makes them photograph beautifully. Consider pairing with a glass of Sauternes or a robust espresso to cut through the richness.

• Use a serrated knife to score the top before serving if you want to portion it family style
• Leftover crème anglaise keeps for three days and is incredible over fresh berries
• Practice the recipe once for yourself before attempting it for important guests

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There is something profoundly satisfying about serving a dessert that feels like a tiny celebration of technique and patience. Watching someone take that first bite, seeing their eyes light up at the contrast of warm chocolate and cool vanilla—that is why I keep making soufflés despite all the warnings.

Common Questions

→ How do I ensure the soufflé rises properly?

Whisk egg whites until stiff peaks form in a clean, grease-free bowl. Gently fold them into the chocolate mixture to retain air and encourage rising.

→ Can I prepare the crème anglaise ahead of time?

Yes, crème anglaise can be made in advance and chilled. Rewarm gently before serving to maintain its smooth texture.

→ What type of chocolate works best for soufflé?

Use dark chocolate with at least 60% cocoa for a rich, balanced flavor that complements the sweetness of the soufflé.

→ Why is it important to dust ramekins with sugar?

Sugar coating helps the soufflé climb the sides evenly, contributing to height and texture.

→ How can I add extra flavor to the soufflé?

Incorporate a tablespoon of orange liqueur like Grand Marnier into the batter for a subtle citrus note.