Chocolate Soufflé with Crème Anglaise

The first time I made chocolate soufflé, my hands shook so badly I nearly knocked over the ramekins. My French instructor had told us that soufflés were the ultimate test of a cooks patience and precision. When they emerged from the oven, towering and proud, I understood why people obsess over these temperamental desserts. Now I make them whenever I need to remind myself that some things in life are worth the delicate attention.

I made these for my anniversary dinner last year, timing everything perfectly so they would emerge from the oven just as we finished the main course. The look on my partners face when I carried those golden-domed ramekins to the table was better than any gift. We ended up eating them straight from the dishes, laughing through chocolate-smudged lips and making a complete mess of the tablecloth. Some meals become memories not because they were perfect, but because they were shared exactly when they needed to be.

Ingredients

• 120 g dark chocolate (min. 60% cocoa), chopped: The higher cocoa percentage creates that sophisticated, slightly bitter depth that balances the sweetness
• 3 tbsp unsalted butter, plus extra for ramekins: Butter and chocolate together create the silky base that will support all those air bubbles
• 3 large eggs, separated: Room temperature eggs separate more easily and whip up better for maximum volume
• 50 g granulated sugar: This sweetens the chocolate base while providing structure for the soufflé
• 1/2 tsp pure vanilla extract: Vanilla amplifies chocolate without competing with it
• 1/8 tsp salt: Just enough to make all the flavors pop and taste more intense
• 1 tbsp all-purpose flour: The smallest amount of flour helps stabilize the structure without making it heavy
• 2 tbsp granulated sugar (for dusting ramekins): This creates that beautiful golden crust and helps the soufflé climb the walls
• 250 ml whole milk: Full-fat milk makes the crème anglaise luscious and creamy
• 125 ml heavy cream: The cream gives the anglaise its silky, restaurant-quality texture
• 1/2 vanilla bean (or 1 tsp pure vanilla extract): Fresh vanilla bean makes the sauce sing, though extract works perfectly well
• 3 large egg yolks: These thicken the anglaise into that perfectly pourable consistency
• 60 g granulated sugar: Sweetens the sauce just enough to complement the intense chocolate

Instructions

Prep your ramekins:

Butter four 200 ml ramekins thoroughly, getting into every corner, then dust with sugar, tapping out any excess. This gives the soufflé something to grip as it climbs up the sides.

Melt the chocolate base:

Melt chocolate and butter over a double boiler, stirring until completely smooth. Let it cool slightly so it does not cook the eggs when you combine them.

Make the chocolate mixture:

Whisk egg yolks with 50 g sugar, vanilla, and salt until pale and creamy. Fold in the melted chocolate and flour until fully incorporated.

Whip the egg whites:

In a completely clean, dry bowl, beat egg whites until soft peaks form, then gradually add a pinch of sugar and whip until stiff and glossy. This is where all the lift comes from.

Combine everything gently:

Fold one-third of the whites into the chocolate to lighten it, then carefully fold in the rest, keeping as much air as possible. The mixture should feel like a fluffy cloud.

Fill and prepare:

Spoon batter into ramekins, smooth the tops, then run your thumb around the inside rim. This little trick helps the soufflés rise evenly instead of tilting.

Bake to perfection:

Bake at 200°C for 16 to 18 minutes until well risen with a slight wobble in the center. Do not open that oven door early or they will collapse.

Make the crème anglaise:

Heat milk, cream, and vanilla until just below simmering. Whisk yolks with sugar, then gradually pour in the hot milk while whisking constantly.

Cook the sauce:

Return mixture to the pot and cook over low heat, stirring constantly, until it coats the back of a spoon. Strain it and you have the most luxurious sauce imaginable.

Serve immediately:

Bring the soufflés straight from oven to table and pour the warm crème anglais over them right before eating. Every minute counts.

Save

After years of making soufflés, I have stopped treating them as the stress-inducing test of worth they are made out to be. Now I see them as a reminder that some of the most beautiful things in life are also the most fleeting and delicate. That moment of serving, when everyone leans in slightly and watches the first spoon break through that gorgeous dome, that is the real magic.

The Secret To Consistent Results

I have learned that room temperature ingredients make an enormous difference in how easily everything comes together. When your eggs are at room temperature, they separate more cleanly and whip up with less effort. The chocolate mixture incorporates more smoothly into the yolks, and the final batter folds together without deflating. About twenty minutes on the counter before you start is all it takes.

Choosing Your Chocolate

The chocolate you choose absolutely defines this dish. I have made it with everything from grocery store baking chocolate to single-origin bars, and the difference is night and day. A good quality 60 to 70 percent dark chocolate gives you that sophisticated, complex flavor that makes the soufflé taste like it came from a French patisserie. This is one time when spending a little extra on ingredients pays off dramatically.

Make Ahead Magic

Here is something that took me years to figure out: you can assemble the soufflés completely and refrigerate them for up to six hours before baking. Just keep them cold and pop them into the oven about twenty minutes before you want to serve. The crème anglaise also keeps beautifully in the refrigerator for two days, gently warmed before serving. This means you can actually enjoy your own dinner party instead of being stuck in the kitchen.

• Add a tablespoon of orange liqueur like Grand Marnier to the chocolate base for a sophisticated twist
• A pinch of cinnamon or espresso powder in the chocolate mixture adds subtle warmth
• The sauce is delicious on its own over fresh berries or vanilla ice cream

Save

There is something deeply satisfying about serving a dessert that feels like such an accomplishment but comes together with just a few simple ingredients. The first spoonful, when the warm chocolate meets the cool vanilla cream, is one of those moments that reminds you why cooking matters at all.

Recipe Questions & Answers

→ How do I ensure the soufflé rises properly?

Whisk egg whites in a clean, grease-free bowl to stiff peaks and gently fold them into the chocolate base to preserve air. Also, avoid opening the oven door during baking.

→ Can I prepare the crème anglaise ahead of time?

Yes, the crème anglaise can be made in advance and chilled. Rewarm gently before serving alongside the soufflé.

→ What type of chocolate works best?

Use dark chocolate with at least 60% cocoa content for balanced bitterness and richness.

→ How should ramekins be prepared?

Butter the ramekins thoroughly and dust with sugar to help the soufflé rise evenly and prevent sticking.

→ What is the purpose of folding in egg whites carefully?

Folding preserves the air whipped into the egg whites, creating the soufflé’s signature light and fluffy texture.