Chocolate Soufflé with Crème Anglaise (Printer-friendly)

An airy chocolate soufflé complemented by a smooth crème anglaise for an elegant sweet finish.

# What You'll Need:

→ For the 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)

→ For the 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 - 5 tbsp granulated sugar

# Directions:

01 - Preheat oven to 400°F. Generously butter four 7 oz ramekins and dust with sugar, tapping out excess. Set aside.
02 - Melt chocolate and butter in a heatproof bowl over a pot of barely simmering water, stirring until smooth. Remove from heat and cool slightly.
03 - Whisk egg yolks, 3 tbsp sugar, vanilla, and salt until pale and creamy. Fold in melted chocolate mixture and flour until fully combined.
04 - Beat egg whites in a clean, dry bowl until soft peaks form. Gradually add a pinch of sugar and continue beating until stiff, glossy peaks form.
05 - Gently fold one-third of whipped egg whites into chocolate mixture to lighten. Carefully fold in remaining whites, maintaining as much air as possible.
06 - Spoon batter into prepared ramekins, smoothing tops. Run thumb around inside edge of each ramekin to help soufflés rise evenly.
07 - Bake for 16–18 minutes until well risen with slight wobble in center. Do not open oven door during baking.
08 - While soufflés bake, heat milk, cream, and vanilla bean (or extract) in saucepan over medium heat until just below simmering.
09 - Whisk egg yolks and 5 tbsp sugar until pale. Gradually pour hot milk mixture into yolks, whisking constantly to temper.
10 - Return mixture to saucepan. Cook over low heat, stirring constantly with wooden spoon until thick enough to coat back of spoon. Do not boil. Strain into bowl. Remove vanilla bean if used.
11 - Serve soufflés immediately from oven with crème anglaise poured over or alongside.

# Expert Advice:

01 -
  • The way the soufflé rises like magic in the oven never gets old, even after making it dozens of times
  • That moment you break through the airy exterior and find the warm, molten chocolate center inside is pure joy
  • The homemade crème anglaise transforms this from impressive dinner party dessert into something absolutely unforgettable
02 -
  • Soufflés wait for no one, so have your guests at the table and ready before you pull them from the oven
  • Any grease or egg yolk in your egg whites will prevent them from reaching their full volume
  • The thumb trick around the ramekin edge is not optional if you want that picture-perfect rise
03 -
  • Practice your fold technique with a gentle hand, treating the batter like something fragile that might break if you are too aggressive
  • Invest in good quality vanilla bean paste for the sauce if you want those gorgeous specks throughout the anglaise

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