Chocolate Soufflé with Crème Anglaise (Printable Version)
Airy chocolate soufflé paired with a smooth vanilla crème anglaise for an elegant finish.
# What You Need:
→ 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 - 3 tbsp 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)
→ 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 - 1/3 cup granulated sugar
# How to Make It:
01 - Preheat oven to 400°F. Generously butter four 7 oz ramekins and dust with sugar, tapping out excess.
02 - Melt chocolate and butter in a heatproof bowl over simmering water (double boiler), stirring until smooth. Cool slightly.
03 - Whisk egg yolks, 3 tbsp sugar, vanilla, and salt until pale and creamy. Fold in melted chocolate and flour until combined.
04 - Beat egg whites in a clean, dry bowl until soft peaks form. Gradually add pinch of sugar, beating until stiff glossy peaks form.
05 - Gently fold one-third of whites into chocolate to lighten. Fold in remaining whites carefully. Spoon into ramekins, smooth tops, and run thumb around inside rim.
06 - Bake 16–18 minutes until well risen with slight wobble in center.
07 - Heat milk, cream, and vanilla bean (or extract) in saucepan over medium heat until just below simmering.
08 - Whisk yolks and sugar until pale. Gradually whisk hot milk into yolks. Return to pan, cook over low heat stirring constantly until thick enough to coat spoon. Strain.
09 - Serve soufflés straight from oven with warm crème anglaise poured over or alongside.
# Expert Advice:
01 -
- The contrast between the warm, airy chocolate and cool, silky vanilla sauce is absolute magic
- Everything can be prepared ahead except the final bake, so you can actually enjoy your guests
02 -
- Soufflés wait for no one, so time your baking perfectly and have everyone at the table before you open that oven door
- Any grease in your egg white bowl will prevent proper volume, so wipe everything with vinegar first if you want to be extra careful
03 -
- Room temperature ingredients incorporate better and give you more consistent results every single time
- The thumb trick around the ramekin edge really does help create that picture perfect rise