Chocolate Soufflé with Crème Anglaise

The kitchen timer was ticking down and my dinner guests were already finishing their mains when I pulled these soufflés from the oven. They rose majestically above the ramekin rims, and I let out a breath I did not realize I had been holding. That moment of watching them puff up in the oven light never gets old, no matter how many times I make this dessert.

My first attempt at soufflé ended in a collapsed, sad puddle that I tried to disguise with extra whipped cream. I learned the hard way that patience with folding egg whites matters more than rushing to the oven. Now I treat the folding process like a meditation, and the difference shows in every single bite.

Ingredients

• Dark chocolate (70% cocoa): This intensity balances the sweetness of the soufflé base and creates that sophisticated bittersweet profile adults love
• Unsalted butter: Use this generously for greasing your ramekins, as any sticking points will prevent that gorgeous rise
• Eggs, separated plus extra white: The extra egg white is the secret insurance policy for achieving maximum height and stability
• Cream of tartar: This tiny pinch helps your whites hold their structure longer, especially helpful on humid days
• Whole milk and cream: The combination creates a crème anglaise with the perfect velvety body and rich mouthfeel
• Vanilla: Fresh vanilla bean transforms the anglaise into something restaurant worthy, though extract works beautifully too

Instructions

Prep your ramekins:

Generously butter four 200 ml ramekins with soft butter, then dust with sugar, turning and tapping to coat completely

Melt the chocolate base:

Gently melt chopped dark chocolate with butter over simmering water, stirring until glossy and smooth

Build the yolk mixture:

Beat egg yolks with sugar until pale and ribbony, then fold in the cooled chocolate until fully incorporated

Whip the whites:

Whisk all three egg whites with salt and cream of tartar to soft peaks, then gradually add sugar and whip to stiff, glossy peaks

Fold with care:

Gently fold one third of whites into the chocolate to lighten, then carefully fold in the remaining whites until just combined

Fill and prep for rising:

Spoon mixture into ramekins nearly to the top, then run your thumb around the inside rim to help them rise evenly

Bake to perfection:

Bake at 200°C for 12 to 15 minutes until well risen and set but still slightly jiggly in the center

Make the crème anglaise:

Heat milk, cream, and vanilla to a simmer, whisk yolks with sugar until pale, then combine and cook until it coats a spoon

Serve immediately:

Dust warm soufflés with powdered sugar and serve alongside the warm crème anglaise for dipping

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The first time I served these at a dinner party, everyone went silent when I placed the ramekins on the table. By the time they realized the center was still molten and the anglaise was cool and creamy, plates were already clean and someone was asking for the recipe.

Mastering the Fold

The folding technique makes or breaks a soufflé, and I learned this through multiple failed attempts. Use a silicone spatula and cut through the center, then scrape along the side of the bowl and fold over the top. Turn the bowl slightly with each fold, and resist the urge to rush this step. Your patience rewards you with that cloud like texture.

Temperature Control

Room temperature eggs separate more easily and whip up better than cold ones, so take them out at least 30 minutes before you start. The chocolate mixture should be warm but not hot when you fold in the yolks, otherwise you risk scrambling them. These tiny temperature details are what separate home cooks from pastry chefs.

Make Ahead Strategy

You can prepare the soufflé mixture up to an hour ahead and keep it at room temperature, but pour it into the ramekins just before baking. The crème anglaise actually improves after a few hours in the refrigerator, so make it in the afternoon and gently reheat while the soufflés bake.

• Butter and dust ramekins the morning of your dinner party
• Melt chocolate and separate eggs in advance to streamline evening prep
• Set the table with dessert plates and spoons before you start baking

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There is something deeply satisfying about serving a dessert that looks this impressive but tastes even better than it looks. Watch your guests dip their spoons into that warm, chocolatey center and tell me you do not feel like a kitchen magician.

Common Recipe Questions

→ How do I achieve a light soufflé texture?

Whisk egg whites to stiff peaks and carefully fold them into the chocolate base without deflating to maintain airiness.

→ Can I prepare the crème anglaise ahead of time?

Yes, the vanilla sauce can be made earlier and kept warm or chilled. Reheat gently before serving.

→ What’s the purpose of cream of tartar in the soufflé?

It stabilizes egg whites, helping them hold volume and resulting in a fluffier soufflé rise.

→ How should I serve the soufflé to preserve its texture?

Serve immediately after baking so it retains the light, airy structure and the sauce complements the warm soufflé.

→ Are there suitable flavor additions to enhance this dessert?

Adding a splash of orange liqueur or espresso to the chocolate mix introduces depth and complements the chocolate and vanilla notes.

→ What kind of chocolate works best?

Use good-quality dark chocolate with about 70% cocoa content for balanced bitterness and richness.