Chocolate Soufflé with Crème Anglaise (Printable)

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

# What You’ll Need:

→ Chocolate Soufflé

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

# How-To Steps:

01 - Preheat oven to 400°F. Generously butter four 6.75 oz ramekins and dust with sugar, tapping out any excess.
02 - Melt dark chocolate and 1 oz butter together in a heatproof bowl set over simmering water. Stir until smooth, then cool slightly.
03 - Beat egg yolks with 2 tbsp sugar until pale and thick. Fold in melted chocolate mixture until fully incorporated.
04 - Whisk 3 egg whites with salt and cream of tartar until soft peaks form. Gradually add 1 tbsp sugar and continue whisking to stiff peaks.
05 - Gently fold one-third of egg whites into chocolate mixture to lighten. Carefully fold in remaining whites until just combined.
06 - Spoon mixture into prepared ramekins, filling almost to top. Run thumb around inside edge to ensure even rise.
07 - Place ramekins on baking sheet and bake for 12-15 minutes until well risen and set but slightly jiggly in center.
08 - Heat milk, cream, and vanilla in saucepan until simmering. Whisk yolks and sugar until pale. Gradually pour hot milk into yolks while whisking. Return to saucepan and cook over low heat, stirring constantly, until thick enough to coat 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 warm, airy chocolate and cool, silky vanilla is absolute magic
  • Despite the fancy reputation, this comes together faster than most cakes
  • Nothing beats the drama of serving something you watched rise with your own eyes
02 -
  • Opening the oven door during baking can cause soufflés to collapse, so trust your timer and use the oven light
  • Folding egg whites too thoroughly will knock out the air pockets, so stop as soon as no white streaks remain
  • Soufflés wait for no one, so time the baking so they emerge from the oven exactly when you are ready to serve
03 -
  • Add a tablespoon of orange liqueur or espresso to the chocolate mixture for a sophisticated twist
  • Serve with a glass of Sauternes or port to complement the rich chocolate intensity
  • If one soufflé rises higher than the others, present that one to your most appreciative guest

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