Chocolate Soufflé Crème Anglaise (Printable)
Airy chocolate soufflé accompanied by a silky vanilla crème anglaise, ideal for an elegant finish.
# What You'll Need:
→ 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
# Step-by-step:
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 in a heatproof bowl set over simmering water (double boiler). Stir until smooth, then cool slightly.
03 - Beat egg yolks with 2 tbsp sugar until pale and thick. Fold in melted chocolate mixture until fully incorporated.
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 egg whites into chocolate mixture to lighten. Carefully fold in remaining whites until just combined.
06 - Spoon mixture into prepared ramekins, filling almost to top. Run thumb around inside edge to ensure even rise.
07 - Place ramekins on baking sheet and bake 12-15 minutes until well risen and just set but slightly jiggly in center.
08 - Heat milk, cream, and vanilla in saucepan until just simmering. Whisk egg yolks and sugar until pale.
09 - Gradually pour hot milk into yolks while whisking constantly. Return to saucepan and cook over low heat, stirring constantly until thickened enough to coat spoon back. Strain and keep warm.
10 - Serve soufflés right after baking, dusted with powdered sugar and accompanied by warm crème anglaise.
# Expert Advice:
01 -
- The moment you break through that pillowy top and warm chocolate flows onto your spoon feels like pure magic
- Crème anglaise transforms the whole experience into something restaurant worthy yet surprisingly achievable
02 -
- Soufflés wait for no one so have everything ready and your guests at the table before you pull them from the oven
- Any grease in your egg white bowl will prevent proper whipping so give it an extra wipe with vinegar just to be safe
03 -
- The thumb around the rim trick really does work creating that beautiful collar
- If your crème anglaise curdles pour it immediately into a blender and whiz until smooth again