Chocolate Soufflé with Crème Anglaise (Printable Version)

Airy chocolate soufflé paired with smooth vanilla crème anglaise, delivering a refined dessert touch.

# What You Need:

→ 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
07 - Pinch of salt

→ 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

# How to Make It:

01 - Preheat oven to 400°F. Generously butter four 6.5 oz ramekins and dust with sugar, tapping out excess.
02 - Melt dark chocolate and butter in heatproof bowl over simmering water. Stir until smooth, then cool slightly.
03 - Beat egg yolks with sugar until pale and thick. Fold melted chocolate mixture into yolks.
04 - Whisk egg whites with salt and cream of tartar until soft peaks form. Gradually add remaining sugar and whisk to stiff peaks.
05 - Fold one-third of egg whites into chocolate to lighten. Gently fold remaining whites until just combined.
06 - Spoon mixture into prepared ramekins, filling almost to top. Run thumb around inside rim for even rise.
07 - Place ramekins on baking sheet. Bake 12-15 minutes until risen and set but slightly jiggly in center.
08 - Heat milk, cream, and vanilla to simmer. Whisk yolks and sugar until pale. Gradually whisk hot milk into yolks. Return to pan, cook over low heat until thick enough to coat spoon. Strain and keep warm.
09 - Dust soufflés with powdered sugar. Serve immediately with warm crème anglaise.

# Expert Advice:

01 -
  • The contrast between the airy, bittersweet chocolate cloud and that cool, creamy vanilla sauce is pure magic
  • Despite their fancy reputation, soufflés are actually straightforward once you understand a few simple tricks
  • Nothing beats the theatrical moment you pull these from the oven, all golden and proud
02 -
  • A speck of egg yolk in your whites can prevent them from reaching proper volume, so separate your eggs carefully and use three separate bowls if needed
  • Soufflés wait for no one—they'll begin deflating the moment they leave the oven, so have everyone at the table and ready to eat before you pull them out
  • The thumb-around-the-ramekin trick sounds fussy, but I learned the hard way that it actually helps the soufflé rise evenly instead of lopsidedly
03 -
  • If your soufflé rises unevenly or develops a cracked top, your oven temperature might be too high—invest in an oven thermometer for accuracy
  • A splash of orange liqueur or a teaspoon of instant espresso powder dissolved in the melted chocolate adds sophisticated depth

Go Back