Dark Chocolate Soufflés with Creme Anglaise
Leave it to the French to discover the most absurd things to do with eggs. Honestly, I don’t know how they could have possibly come up with a recipe like a soufflé, but I am so glad they did. Or a creme anglaise for that matter. This recipe is basically an ode to the marvelous nature of eggs.
Because of eggs, chocolate soufflé is a delicious package of crazy contradictions that manages to do the impossible. Soufflé is so light yet so rich; it has a moist cake-like crumb, yet it is completely devoid of flour; and it is utterly smooth and gooey yet not at all stodgy or wet. And we must not forget the famous rise. There is nothing more impressive than the way, in spite of gravity, a soufflé floats over the top of its ramekin. It’s as if the chocolate has an enchanted cap that levitates softly up of its own accord. A true magic show.
Despite the marvel that is a soufflé, this recipe is not all that difficult. However, it does require careful attention to the recipe steps and necessary equipment. You don’t really want to improvise too much with a soufflé. The signature rise is only the result of well beaten, room temperature eggs, so be sure to follow my recommendations carefully for best results. It helps if you have all your ingredients measured out before beginning so that you can move quickly to get the soufflés into the oven. Because they will naturally deflate some as they cool, I recommend making the creme anglaise and having all your garnishes ready before you even begin making the soufflés. This will allow you to enjoy your masterpiece at the height of its puffy, decadent glory.
Creme Anglaise
Ingredients:
3 egg yolks (you will need the whites for the soufflés so do not discard)
3 TBS. sugar
1/2 cup heavy cream
1/2 whole milk
1/2 tsp. vanilla extract
Method:
Whisk the egg yolks and sugar in a medium bowl until the sugar dissolves completely and the color turns a pale yellow.
In a small saucepan heat the milk and cream on medium low until just below boiling. You will be able to see steam rising but the milk and cream should not bubble. Stir frequently to avoid scalding. Once it’s hot enough, remove the pan from the heat.
Temper the eggs by add about 2 TBS. of the hot milk mixture to your egg mixture, whisking continuously. Continue adding hot milk to your eggs 2-3 TBS. at a time, whisking all the while, until about half the hot milk has been incorporated into the egg. Then pour the egg mixture back into the saucepan with the remaining milk and cream.
Return the pan to medium low heat and, stirring continuously, heat for 5-10 minutes or until the mixture thickens enough to coat the back of a spoon. Do not allow the sauce to boil.
Once it’s thick enough, remove the pan from heat, and stir in the vanilla extract. Pour the creme anglaise through a fine mesh sieve into a heat proof container. Chill the custard until ready to use. It will last 3 to 4 days covered in the refrigerator.
Dark Chocolate Soufflés
Equipment:
Six 6oz. ramekins
Hand held electric mixer
Double Boiler (Optional)
Ingredients:
4 TBS. (1/2 stick) unsalted butter + more for buttering ramekins
8oz. good quality dark chocolate, finely chopped
6 egg whites, at room temperature
3 egg yolks, at room temperature
1/2 cup + 2 TBS. sugar + more for dusting ramekins
2 TBS. warm water
1/4 tsp. cream of tartar
Powdered sugar, creme anglaise, fresh raspberries, mint, and whipped cream to garnish
Method:
Preheat the oven to 400ºF. Liberally butter the ramekins, and then coat them with sugar. Be very generous with both the sugar and the butter, and make sure to get around the rim. Place the ramekins on a baking sheet evenly spaced apart.
In a double boiler or a bowl placed over a pan of simmering water, melt the chocolate and 4 TBS. of butter together. Stir frequently and as soon as the mixture is melted and smooth, remove the pan from the heat. Set it aside to cool slightly.
Using the hand held electric mixer, beat the warm water and egg yolks together in a large bowl until frothy. Gradually add 2 TBS. of sugar to the mixture, beating continuously. After all the sugar is added, continue to beat until the mixture thickens and expands. After about five minutes, it should resemble whipped butter. At this point gently fold the melted chocolate into the egg yolk mixture. Continue to fold until the chocolate is fully incorporated and the mixture is uniform in color. Set aside.
Combine the egg whites and cream of tartar in a large mixing bowl. Using clean beaters and the electric mixer, beat the egg whites until frothy bubbles form, about two minutes. Then gradually add 1/2 cup of sugar to the eggs whites. Add about 2 TBS. at a time and beat for 20 seconds in between each addition. Once all the sugar is added, continue to beat on medium high speed for about 3 minutes or until stiff peaks form. You should be able to stop your beaters, lift them out of the bowl, and leave behind two stiff peaks in the egg whites.
Gently fold about a third of the egg whites into the chocolate mixture. Fold until well incorporated. Then pour the remaining egg whites into the chocolate, and continue to fold until the egg whites are fully incorporated, and the batter is a uniform light chocolate color.
Pour equal portions of the batter into the prepared ramekins. Fill only to about an inch below the rim of each ramekin. Use the back of a spoon to gently smooth the tops of the batter into an even plane.
Bake in the oven for 16-18 minutes. The soufflé will puff several inches over the top of the ramekins and the tops will be solid. Remove the soufflés from the oven, plate with powdered sugar, creme anglaise, fresh raspberries, mint, and whipped cream. Serve immediately.
Creme Anglaise recipe adapted from Epicurious
Chocolate Soufflé recipe adapted from the Food Network
