Chocolate Soufflé with Crème Anglaise (Printable)

Airy chocolate soufflé served with silky vanilla crème anglaise for an elegant dessert experience.

# What You’ll Need:

→ Chocolate Soufflé

01 - 4.2 oz dark chocolate (minimum 60% cocoa), chopped
02 - 3 tbsp unsalted butter, plus extra for ramekins
03 - 3 large eggs, separated
04 - 1.75 oz 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

→ 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 - 2.1 oz granulated sugar

# How-To Steps:

01 - Preheat oven to 400°F. Generously butter four 7 oz ramekins and dust with sugar, tapping out excess.
02 - Melt chocolate and butter in heatproof bowl over simmering water, stirring until smooth. Cool slightly.
03 - Whisk egg yolks, 1.75 oz sugar, vanilla, and salt until pale. Stir in melted chocolate and flour.
04 - Beat egg whites to soft peaks. Gradually add pinch of sugar, beating to stiff glossy peaks.
05 - Fold one-third whites into chocolate to lighten. Gently fold remaining whites, maintaining air volume.
06 - Spoon batter into ramekins, smoothing tops. Run thumb around inside rim for even rising.
07 - Bake 16-18 minutes until well risen with slight wobble in center.
08 - Heat milk, cream, and vanilla bean to just below simmering.
09 - Whisk yolks and 2.1 oz sugar until pale. Gradually whisk in hot milk mixture.
10 - Return to saucepan, cook over low heat stirring constantly until thickened enough to coat spoon. Strain.
11 - Serve soufflés immediately with crème anglaise poured over or alongside.

# Expert Advice:

01 -
  • The crème anglaise transforms every bite into a luxurious experience that feels restaurant worthy
  • Your guests will think you spent hours mastering French pastry techniques
  • That first spoon breaking through the warm chocolate cloud is pure kitchen magic
02 -
  • Opening the oven door before they're set will deflate your soufflés faster than you can say oh no
  • The thumb around the ramekin trick creates a path for the soufflé to climb upward instead of sideways
  • Crème anglaise will continue thickening off the heat, so pull it slightly earlier than you think you should
03 -
  • Add a tablespoon of orange liqueur to your soufflé batter for a sophisticated twist
  • Make sure your egg whites reach stiff peaks that hold their shape when you lift the whisk

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