Chocolate Soufflé Crème Anglaise (Printer-friendly)

Airy chocolate soufflé served with smooth vanilla crème anglaise for an elegant end to any meal.

# What You'll Need:

→ Chocolate Soufflé

01 - 3.5 ounces dark chocolate (70% cocoa), chopped
02 - 1 ounce unsalted butter, plus extra for greasing
03 - 2 tablespoons granulated sugar, plus extra for dusting
04 - 2 large eggs, separated
05 - 1 large egg white
06 - 1/4 teaspoon cream of tartar (optional, for stability)
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 teaspoon pure vanilla extract or 1/2 vanilla bean, split

# Directions:

01 - Preheat oven to 400°F. Generously butter four 6.75-ounce ramekins and dust with sugar, tapping out any excess.
02 - Melt dark chocolate and butter together in a heatproof bowl set over simmering water. Stir until smooth, then let cool slightly.
03 - Beat egg yolks with 2 tablespoons sugar until pale and thick. Fold in the melted chocolate mixture.
04 - Whisk 3 egg whites with salt and cream of tartar (if using) until soft peaks form. Gradually add 1 tablespoon sugar and continue whisking to stiff peaks.
05 - Gently fold one-third of the egg whites into the chocolate mixture to loosen. Carefully fold in the remaining whites until just combined.
06 - Spoon mixture into prepared ramekins, filling almost to the top. Run your thumb around the inside edge for an even rise.
07 - Place ramekins on a baking sheet and bake for 12-15 minutes until well risen and just set but still slightly jiggly in the center.
08 - Heat milk, cream, and vanilla in a saucepan until just simmering. Whisk egg yolks and sugar until pale. Gradually pour hot milk mixture into yolks, whisking constantly. Return to saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Strain and keep warm.
09 - Serve soufflés immediately, dusted with powdered sugar and accompanied by warm crème anglaise.

# Expert Advice:

01 -
  • The contrast between hot, airy chocolate and cool, silky vanilla is something restaurant quality but completely achievable at home
  • This recipe has never failed me once I learned to trust my eggs more than my timer
02 -
  • I once opened the oven door to show someone and watched my soufflés deflate like sad balloons, so trust me when I say keep that door closed
  • The thumb trick around the ramekin edge creates a little path for the soufflé to climb, making it rise more evenly
03 -
  • If your egg whites start looking grainy or dry, you've gone too far and they won't fold gracefully into the chocolate
  • A splash of orange liqueur in the chocolate mixture takes this from excellent to unforgettable

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