Let's talk about the most romantic dessert of all time—the chocolate soufflé. Yes, it might seem a bit daunting (we've all seen those cooking show disasters), but here's our little secret: it's mostly about good timing and a dash of confidence. Made with deep, dark chocolate and just a whisper of our Ceylon Cinnamon to enhance the richness, these individual soufflés puff up like little clouds of love. The vanilla bean crème anglaise is your insurance policy—even if your soufflé doesn't rise to picture-perfect heights, this silky sauce makes everything deliciously dreamy. Pour it into the center of your warm soufflé and watch the magic happen. Because at the end of the day, nothing says "I adore you" quite like attempting a French dessert in your own kitchen.
- by Jessica Hughes
Dark Chocolate Souffle with Vanilla Bean Creme Anglaise
- by Jessica Hughes
Dark Chocolate Souffle with Vanilla Bean Creme Anglaise
Prep Time
25 minutes
Cook Time
2+ hours
Ingredients
For the Souffle:
4 oz Dark Chocolate, 70%
4 Eggs, separated
3 Tbsp Butter
⅓ C Sugar, divided
Pinch of Salt
½ tsp Ceylon Cinnamon
Butter and Sugar, for ramekins
For the Vanilla Creme Anglaise:
2 C Heavy Cream
4 Eggs, yolks only
⅓ C Calicutts Vanilla Bean Sugar
Directions
For the Anglaise:
In a medium sauce pan, heat cream over medium heat. Stir frequently so it doesn’t burn.
Whisk together yolks and Vanilla Bean Sugar. When cream is just shy of boiling, slowly temper into the yolk and sugar mixture.
Tempering: You are bringing cold ingredient, like eggs, to a similar temperature as a hot liquid, like cream, by slowly adding a small amount of the cream to the eggs while whisking constantly, preventing the cold ingredient from cooking too quickly and potentially curdling.
Return the mixture to medium heat, stirring constantly until it thickens. Once thick, strain through fine mesh and place in the refrigerator to chill for at least 2 hours.
For the Souffles:
Heat oven to 375 degrees. Butter and sugar 4 ramekins by spreading room temperature butter over the interior surface of the ramekins and then coating with a dusting of sugar.
In a small sauce pan over low heat, melt the chocolate and butter together. Add Ceylon Cinnamon and set aside.
In a medium bowl, whisk the egg yolks with half of the sugar. Set aside.
In another small bowl, beat the egg whites until soft peaks form, then add the remaining sugar and beat for another 1-2 minutes.
Fold chocolate mixture into the egg yolk and sugar mixture. When incorporated, fold in the egg whites. Fill ramekins and bake for 12-14 minutes until it has risen significantly above the rim and has a slight jiggle to it.
Top souffle with chilled anglaise and serve immediately. Enjoy!
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