Chocolate Souffle with Creme Anglaise

Ok here we go, I am sitting down and writing this thing. No one is going to stop me (especially myself!!!). I’m not sure why I have been procrastinating when it comes to my blog lately. Waking up at 5 AM to go to school probably doesn’t help. But here we are, it’s not even 11 AM in Charlottetown , I haven’t even been up 6 hours and I am ready to write! Well technically I am ready to type. Either way there will be something for you to read by the end of it.
First off, I would like to tell you a little story about my advent calendar (remember the Lindt one I ranted on about in my last post?). I went to grab it out of my closet yesterday, only to discover that it had expired…on March 31, 2011! No wonder I found it at the dollar store. Anyways, they returned it for me and thankfully there were some left that were actually fresh. Phoof, chocolate disaster diverted.
Day one, a double milk chocolate ball. 23 more to go!

Moving on, it’s been quite a while since I posted an actual recipe. Maybe I should get on that. How about chocolate souffle with creme anglaise (basically a creamy custard sauce)? Sounds good to me. I found both of the recipes in the book How to Cook Everything by Mark Bittman (I changed up the instructions a bit but other than that they are the same). Honestly it is my cooking bible. When it says “how to cook EVERYTHING” it means “EVERYTHING”. You name it, it’s in there. Surprisingly, the leftovers of this were great. I may have actually enjoyed them more than the souffle I ate right out of the oven. It becomes all condensed, almost fudgy. Although it doesn’t look nearly as impressive (really it looks like crap) don’t throw it out, it tastes awesome.

Chocolate Souffle

– 3 tbsp. butter plus 1 tsp. for greasing the dish
– 1/3 cup sugar, plus more for the dish
– 1 cup milk
– 3 tbsp. AP flour
– 2 ounces bittersweet chocolate (I used Lindt 70% as I always do)
– 4 eggs, separated
– pinch of salt

1. Heat the oven to 350F. Use the 1 tsp. of butter to either grease 4 ramekins or a large souffle dish. Coat the ramekins with sugar and dump out any excess.

2. At this point you are basically making a sweet version of a bechamel sauce (you know, the base for mac m’ cheese). Melt the butter in a saucepan and whisk in the flour. Allow the floury taste to cook out. It should begin to smell nutty. Gradually pour in your milk while whisking. Bring the mixture to a boil and allow to thicken. Then add the sugar and let it dissolve while stirring. Add the chocolate and allow it to melt in.

3. Remove from heat and let cool. Stir in the egg yolks and set aside. If you want to cook the souffles later, you can make this ahead of time and deal with the egg whites just before the souffle is ready to go in the oven.

4. Whisk the egg whites with a pinch of salt until they form stiff peaks. Gradually fold this mixture into the chocolate “bechamel”. Pour it into the prepared ramekins/souffle dish. Bake for 30-40 minutes if using a single dish but only 15-25 if making individual souffles.

5. Enjoy with creme anglaise poured right over top!

Creme Anglaise
(I halved the original recipe for this)

– 1/2 vanilla bean or 1/2 tsp. vanilla extract (I had neither so I omitted them)
– 1 cup milk
– 2 egg yolks
– 1/4 cup sugar

1. Heat the milk. If you are using the vanilla bean, scrape the seeds into the milk. Through the whole pod in too and allow everything to infuse.

2. Mix together the egg yolks and sugar in a separate bowl. Now you want to mix in the milk, but don’t pour it in all at once or you will scramble the eggs. Instead you want to “temper” the eggs. All this means is that you add the hot milk gradually to avoid coagulation.
3. Return to the stove and cook over medium/low (stirring CONSTANTLY!!!) until the mixture thickens. If you want to get fancy and use a thermometer, it should reach between 175 and 180 F. Do not boil the mixture. I want to make this very clear to everyone that if it gets too hot, you WILL end up with scrambled eggs. Believe me, it has happened way too many times so I really feel the need to warn you.
4. It is done cooking once it coats the back of the spoon. Strain to remove any lumps (just in case) and chill immediately so that the eggs don’t continue to cook. It can be served chilled or warm. Personally I like the contrast of cold custard with the warm souffle.

2 thoughts on “Chocolate Souffle with Creme Anglaise

  • December 1, 2011 at 10:11 pm

    This sounds delicious! I’ve never made a souffle. I might need to try a chocolate one first. It sounds even more tempting than the savory alternatives. YUM

  • December 1, 2011 at 10:13 pm

    Hmm that is a difficult decision. Cheese ones are pretty darn delicious too! I guess you could always make a meal of souffles and have both.


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