Chocolate Soufflé with Crème Anglaise (Printable)

Airy chocolate soufflé with smooth vanilla crème anglaise for an elegant dessert.

# What You'll Need:

→ For the 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

→ 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 teaspoon pure vanilla extract or 1/2 vanilla bean, split

# How-To Steps:

01 - Preheat the oven to 400°F. Generously butter four 6.5-ounce ramekins and dust with sugar, tapping out any excess.
02 - Melt the dark chocolate and 1 ounce butter together in a heatproof bowl set over simmering water (double boiler). Stir until smooth, then let cool slightly.
03 - In a mixing bowl, beat the egg yolks with 2 tablespoons sugar until pale and thick. Fold in the melted chocolate mixture.
04 - In a clean bowl, whisk 3 egg whites with a pinch of 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 the 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. In a bowl, whisk egg yolks and sugar until pale. Gradually pour hot milk mixture into yolks, whisking constantly. Return mixture to saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil). Strain and keep warm.
09 - Serve soufflés immediately, dusted with powdered sugar and accompanied by crème anglaise.

# Expert Advice:

01 -
  • The drama of watching them rise in the oven never gets old, even after making them dozens of times
  • That moment when you break through the crust and warm chocolate flows into cool vanilla custard is pure kitchen joy
  • Despite being French technique, the ingredient list is surprisingly simple and probably already in your pantry
02 -
  • Soufflés wait for no one, so have everything ready and your guests at the table before they come out of the oven
  • Any grease in your egg white bowl will prevent proper whipping, so wipe everything with vinegar before starting
  • The soufflé will start collapsing the moment it hits cooler air, which is completely normal and does not affect taste
03 -
  • Separate eggs when cold but let everything come to room temperature before starting for best volume
  • If your crème anglaise curdles slightly, blitz it in a blender and it will smooth right out again

Go Back