Prepare to embark on a culinary journey that transforms ordinary dessert into an extraordinary experience! This Chocolate Souffle with Baileys Creme Anglaise is not just a recipe—it's a decadent masterpiece that promises to elevate your dessert game from mundane to magnificent. Imagine a cloud-like chocolate souffle that rises majestically, its delicate surface hiding a rich, molten chocolate heart, perfectly complemented by a luxurious Baileys-infused cream sauce that will make your guests weak at the knees.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 oz dark chocolate
- 2 tbsp unsalted butter
- 3 large eggs, separated
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup Baileys Irish Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 375°F (190°C). Carefully butter four 6-ounce ramekins, then dust with granulated sugar, tapping out any excess to create a non-stick coating.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Melt the dark chocolate and unsalted butter together, stirring constantly until smooth and fully combined. Remove from heat and let cool slightly.
- Separate the egg whites and egg yolks into two clean, dry mixing bowls. Ensure no yolk contaminates the whites, as this will prevent proper whipping.
- Whisk the egg yolks with 1/4 cup of sugar until the mixture becomes pale and slightly thickened. Gently fold the melted chocolate mixture into the egg yolk mixture until fully incorporated.
- In a separate clean bowl, beat the egg whites with 1/4 teaspoon of salt using an electric mixer. Gradually add the remaining sugar while beating until stiff, glossy peaks form.
- Carefully fold the whipped egg whites into the chocolate mixture in three stages, being careful not to deflate the whites. Use a gentle, cutting motion to maintain the air volume.
- Divide the souffle batter evenly among the prepared ramekins, filling them almost to the top. Run your thumb around the inside edge of each ramekin to create a small channel, which helps the souffle rise evenly.
- Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, until they have risen and are set around the edges but still slightly jiggly in the center.
- While the souffles are baking, prepare the Baileys Creme Anglaise. In a saucepan, combine heavy cream and Baileys Irish Cream. Heat gently over medium-low heat until it just begins to simmer.
- In a separate bowl, whisk the egg yolks with powdered sugar until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not let it boil.
- Remove the souffles from the oven immediately when done. Dust with powdered sugar and serve instantly with the warm Baileys Creme Anglaise on the side.
- To serve, create a small hole in the center of each souffle and pour the Baileys Creme Anglaise inside, allowing it to flow and create a delightful, rich sauce within the light chocolate souffle.
Tips
- Temperature is Everything: Ensure all ingredients are at room temperature for optimal mixing and rising.
- Egg White Whipping Technique: Use absolutely clean, dry bowls and beaters when whipping egg whites. Even a trace of fat can prevent proper volume.
- Folding Finesse: When incorporating egg whites, use a gentle "cut and fold" motion to preserve those precious air bubbles that give souffle its signature lift.
- Ramekin Preparation: Butter and sugar your ramekins meticulously—this helps the souffle climb the sides evenly.
- Timing is Crucial: Serve immediately after baking. Souffles wait for no one and will deflate within minutes of leaving the oven!
- Practice Patience: Don't open the oven door while baking, as sudden temperature changes can cause your souffle to collapse.
- Baileys Creme Anglaise Tip: Keep the heat low and stir constantly to prevent curdling when tempering the egg yolks.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 190mg
