Chef Eve

12 RECIPES

Combines her love for food, history, and science with adventure and creativity

Chocolate Soufflé

This recipe will show you how to make the king of desserts, the souffle, with a bit of a twist. With a nice mind creme anglaise you get both the warmth of the chocolate souffle and the coolness of the mint, the best of both worlds!

 

 

Turn mealtime into a joyful experience
CUISINES: American
LEVEL: EASY
TIME: 45 min
SERVING: 4 People
INGREDIENTS:
  • 【Mint Crème Anglaise】
  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • ½ cup Packed Mint Leaves (½ Cup If on the Stem)
  • ¾ cup Sugar, Divided in Half
  • ¼ tsp Salt
  • 6 Large Egg Yolk
  • 2 tbsp Granulated Sugar
  • 【Chocolate Soufflé】
  • ¼ cup Sugar, divided in half
  • 1 tbsp Cocoa Powder
  • tbsp All-Purpose Flour
  • ½ tsp Salt
  • ¾ cup Milk
  • ½ tsp Vanilla Extract
  • 5 oz Semisweet or Dark Chocolate
  • 5 Large Eggs, yolks and whites separated
  • 1 tbsp Unsalted Butter
  • 【For The Bake】
  • Unsalted Butter
  • Granulated Sugar
LET'S START
Step 1 【Mint Crème Anglaise】
Step 1 【Mint Crème Anglaise】
Step 1 【Mint Crème Anglaise】
Put mint in a pot with cream, milk, half of the sugar, and salt.
Step 2
Step 2
Step 2
Bring ingredients to simmer.
Step 3
Step 3
Step 3
Whisk together remaining sugar and egg yolks in a bowl.
Step 4
Step 4
Step 4
Once ingredients in the pot are hot, stream into the bowl, whisking.
Step 5
Step 5
Step 5
Return to pot, and on low heat, cook until thickened, using a spatula to constantly scrape the bottom and sides of the pot.
Step 6
Step 6
Step 6
Once crème anglaise is thickened, strain and chill at least 20 minutes.
Step 7 【Chocolate Soufflé】
Step 7 【Chocolate Soufflé】
Step 7 【Chocolate Soufflé】
Heat milk, half of the sugar, flour, and cocoa powder. Bring to a boil and cook, whisking, one minute.
Step 8
Step 8
Step 8
Pour over chocolate, salt, vanilla extract, and butter. Let sit one minute, then mix to combine.
Step 9
Step 9
Step 9
Add egg yolks, stir to combine.
Step 10
Step 10
Step 10
Whip remaining sugar and egg whites in a very clean bowl to stiff peaks.
Step 11
Step 11
Step 11
Fold into chocolate mixture.
Step 12
Step 12
Step 12
To bake, in buttered and sugared ramekins, pour or scoop souffle batter to within ½” from the top of the ramekin.
Step 13
Step 13
Step 13
Bake at 180°C / 350°F 12-15 minutes for small souffle ramekins, 20-25minutes for a large one, depending on the size of the ramekin. Souffle will be uniformly colored and tall.
Step 14
Step 14
Step 14
Serve immediately.