Chocolate Soufflé with Crème Anglaise

The first time I attempted soufflés was during a dinner party where I had casually announced dessert would be something impressive. My hands were actually shaking while folding those egg whites, terrified they would collapse and ruin everything. When they emerged from the oven like magnificent chocolate clouds, I felt like I had pulled off real magic.

I made these for my mothers birthday one year, timing everything so they would be ready right after the main course. She still talks about how the kitchen smelled like chocolate heaven and how I refused to let anyone open the oven door even for a second. That night I learned that timing matters more than perfection when cooking for people you love.

Ingredients

• Dark chocolate (70% cocoa): The higher cocoa percentage creates that intense, sophisticated chocolate flavor that balances the sweetness
• Unsalted butter: Butter and sugar coating the ramekins creates that essential climb for the soufflé as it rises
• Eggs separated: Room temperature eggs separate more easily and the whites whip up better for maximum volume
• Cream of tartar: This stabilizes the egg whites so they hold their structure through folding and baking
• Whole milk and heavy cream: The combination makes crème anglaise rich enough to stand up to the intense chocolate
• Vanilla: Pure extract or a real vanilla bean makes all the difference in this simple custard sauce

Instructions

Prepare your stage:

Preheat oven to 200°C and generously butter four 200ml ramekins, then dust with sugar, turning to coat all sides and tapping out excess

Melt the chocolate base:

Set a heatproof bowl over simmering water and melt chopped chocolate with butter until completely smooth, then let it cool slightly so it will not cook the eggs

Build the batter:

Beat egg yolks with 2 tablespoons sugar until pale and thick, then gently fold in the cooled chocolate until fully combined

Create the lift:

In a completely clean bowl, whisk 3 egg whites with salt and cream of tartar until soft peaks form, then gradually add 1 tablespoon sugar and continue to stiff glossy peaks

Marriage of mixtures:

Gently fold one third of whites into chocolate to lighten the base, then carefully fold in remaining whites just until no white streaks remain

Rise to occasion:

Fill prepared ramekins almost to the top, then run your thumb around the inside edge to help them rise evenly and beautifully

The oven magic:

Bake for 12 to 15 minutes until puffed high and set but still slightly jiggly in the center, then serve immediately before they collapse

While soufflés bake, make the sauce:

Heat milk, cream and vanilla until just simmering, whisk yolks with sugar until pale, then slowly whisk hot milk into yolks before returning everything to the pan

Perfect your custard:

Cook over low heat, stirring constantly until thick enough to coat a spoon, then strain through a fine sieve and keep warm

Grand finale:

Serve soufflés immediately with a dusting of powdered sugar and warm crème anglaise on the side for pouring

Pin It

My partner still remembers the Valentine Day I made these and forgot to set a timer, checking them every thirty seconds like an anxious parent. They came out slightly imperfect but watching him break through that chocolate crust into the custard sauce was worth all the stress.

Getting the Rise Right

The thumb trick around the ramekin edge is something I learned from a French chef who told me it helps the soufflé climb straight up instead of overflowing unevenly. It creates a little path of least resistance and makes such a difference in presentation.

Making It Ahead

You can prepare the soufflé mixture several hours ahead and keep it in the ramekins in the refrigerator, then bake just before serving. The texture might be slightly less lofty but honestly nobody will notice because the taste remains incredible.

Flavor Adventures

Sometimes I add orange liqueur or a shot of espresso to the chocolate mixture for grown up variations. The pairing possibilities with different wines are endless, though I admit serving them with a good port is my absolute favorite way to end a dinner party.

• Add a pinch of cinnamon to the chocolate for warmth
• Try coffee liqueur instead of orange for mocha notes
• Serve with fresh raspberries to cut through the richness

Pin It

There is something deeply satisfying about serving a dessert that makes people gasp when you bring it to the table, even if you know the secret is mostly science and a little bit of nerve.

Common Questions

→ How do I ensure the soufflé rises properly?

Whip egg whites to stiff peaks and gently fold them into the chocolate mixture without deflating. Also, greasing ramekins and dusting with sugar helps the soufflé climb evenly.

→ Can I prepare the crème anglaise in advance?

Yes, prepare the crème anglaise ahead and keep it warm or chilled. Reheat gently before serving to maintain its silky texture.

→ What is the purpose of cream of tartar in the soufflé?

Cream of tartar stabilizes the egg whites, helping them maintain volume and ensuring a light, airy soufflé structure.

→ How do I prevent the sauce from curdling?

Cook the crème anglaise over low heat, stirring constantly and never bringing it to a boil to avoid curdling and achieve a smooth consistency.

→ Are there flavor variations I can try?

Adding a splash of orange liqueur or espresso to the chocolate mixture enhances complexity and adds unique flavor notes.