Souffle has always been a family favorite. This flourless dessert is light and airy. Creme Anglaise with coffee liquor gave a creamy and delicate touch to the Souffle. Souffle sounds fancy, tastes delicious. And best of all, for a holiday get-together, this is also a perfect make-ahead item.
Chocolate Souffle with Creme Anglaise
- 6 oz Ghirardelli 60% Cocao Baking Chip
- 3 Egg Yolks
- 4 Egg Whites
- 1/4 tsp Cream of Tartar
- 3 tbsp Sugar
- 1 tbsp Butter
- 4 tbsp Heavy Cream
- 3 tbsp Whole Milk
- 1 tbsp Sugar
- 1 Egg Yolk
In a small saucepan, bring heavy cream and milk to a boil
At the same time, whisk egg yolk and sugar till smooth
Add 2 tablespoon of milk mixture into egg mixture and whisky constantly. When incorporated, add egg mixture slowly into the milk mixture and continue to cook and stir till mixture thickens to a runny custard texture and can coat the back of a spoon.
Set aside, can be served warm or cold.
Over double boiler, melt chocolate chips, stir in diced butter. Whisk egg yolk into chocolate mixture, one at a time till smooth.
Add cream of tartar to egg whites and use a hand mixer and beat until soft peak forms, then add sugar, 1 tablespoon at a time till stiff peak forms.
Fold 1/4 of the egg white mixture into chocolate mixture. Then folder chocolate mixture into egg white mixture, fold till combine completely.
Brush soft butter in ramekins, pour sugar into ramekin and turn to cover the whole inside and dump the excessive. Pour souffle mixture into ramekin to top. Use a knife or scraper to smooth the top, run finger around the top of ramekin to create space between ramekin and mixture.
Preheat over to 375F. Bake for 12-14 minutes or until souffle is risen.
Pour in Creme Anglaise and serve immediately.