Prepare to embark on a culinary journey that will transform your kitchen into a Parisian patisserie! This decadent Chocolate Souffle with Creme Anglaise is not just a dessert - it's a magical experience that will elevate your cooking skills from home chef to gourmet maestro. Imagine a cloud-like chocolate creation that dramatically rises, then delicately collapses when pierced, revealing a molten chocolate interior bathed in a silky vanilla cream sauce. This recipe is your ticket to impressing dinner guests and creating a dessert that looks like it belongs in a five-star restaurant.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 ounces dark chocolate
- 2 tablespoons butter
- 3 large eggs, separated
- 1/4 cup sugar
- 1/4 teaspoon cream of tartar
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup sugar (for creme anglaise)
- 4 egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Butter and sugar 4 individual ramekins, ensuring complete coverage to help the souffle rise evenly.
- For the chocolate souffle base, melt the dark chocolate and butter together in a double boiler or microwave, stirring until smooth and completely combined. Allow to cool slightly.
- Separate the eggs, placing egg whites in a clean, dry mixing bowl and egg yolks in a separate bowl. Ensure no yolk contamination in the egg whites for proper whipping.
- Whisk egg yolks with 2 tablespoons of sugar until pale and creamy. Gently fold the egg yolk mixture into the melted chocolate mixture.
- Add cream of tartar to egg whites and begin whipping at medium speed. Gradually add remaining sugar while continuing to whip until stiff, glossy peaks form.
- Carefully fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites, maintaining as much air as possible.
- Divide the souffle batter evenly among the prepared ramekins, filling almost to the top. Run a thumb around the inner edge to create a slight rim for even rising.
- For the creme anglaise, combine milk, heavy cream, and half the sugar in a saucepan. Heat until it just begins to simmer.
- In a separate bowl, whisk egg yolks with remaining sugar until pale. Slowly pour hot milk mixture into egg yolks, whisking constantly to temper.
- Return the mixture to the saucepan and cook over low heat, stirring continuously until the sauce thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract.
- Place souffle ramekins on a baking sheet and bake for 12-14 minutes until puffed and set, but still slightly jiggly in the center.
- Remove souffles from oven immediately and serve at once. Dust with powdered sugar if desired and serve with the prepared creme anglaise on the side.
- To serve, puncture the top of the souffle with a spoon and pour creme anglaise inside, allowing it to create a luxurious, creamy center.
Tips
- Temperature is crucial - ensure all ingredients are at room temperature for optimal volume and texture.
- When separating eggs, use cold eggs for easier separation, but let them come to room temperature before whipping.
- Clean your mixing bowl with vinegar before whipping egg whites to ensure they reach maximum volume.
- Never open the oven during baking - sudden temperature changes can cause your souffle to deflate.
- Prepare all ingredients and equipment before starting to ensure a smooth cooking process.
- Serve immediately after baking - souffles wait for no one and will begin to fall within minutes of leaving the oven.
- Practice makes perfect - don't be discouraged if your first attempt isn't picture-perfect.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 9g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 280mg
