Follow these steps for perfect results
chocolate wafer cookies
finely crushed
sugar
unsalted butter
softened, plus more for brushing
bittersweet chocolate
coarsely chopped
unsweetened chocolate
coarsely chopped
egg yolks
large
egg whites
large
salt
Vanilla Bean Creme Anglaise
Preheat the oven to 400°F (200°C).
Finely crush the chocolate wafer cookies.
In a bowl, combine the crushed cookies with 2 tablespoons of sugar.
Brush eight 4-ounce ramekins with butter.
Coat the buttered ramekins with the cookie mixture, ensuring even coverage and discarding any excess.
Place the prepared ramekins on a baking sheet.
Refrigerate the ramekins while preparing the souffle batter.
Prepare a double boiler.
In the double boiler, melt 3 tablespoons of unsalted butter with the bittersweet and unsweetened chocolates.
Remove the melted chocolate mixture from the heat and allow it to cool slightly.
In a large bowl, using a handheld electric mixer, beat the egg yolks with 6 tablespoons of sugar at medium speed until the mixture is pale and thickened (about 4 minutes).
Gradually beat the cooled chocolate into the egg yolk mixture until well combined.
In another clean bowl, using clean beaters, beat the egg whites with a pinch of salt until soft peaks form.
Gradually add the remaining 2 tablespoons of sugar while continuing to beat the egg whites until they are glossy and form stiff peaks.
Gently fold one-fourth of the beaten egg whites into the chocolate mixture to lighten it.
Carefully fold in the remaining egg whites using a rubber spatula, being careful not to deflate the mixture.
Spoon the souffle batter into the prepared ramekins, filling them almost to the top.
Sprinkle each souffle with 1/2 teaspoon of the cookie mixture.
Run your thumb inside the rim of each ramekin to smooth the sides, which will help the souffles rise evenly.
Bake the souffles in the center of the preheated oven for 15 minutes, or until they have risen and are set around the edges but still soft in the centers.
Remove the baked souffles from the oven.
Set the ramekins on heatproof plates.
Serve the chocolate souffles immediately with Vanilla Bean Creme Anglaise.
Expert advice for the best results
Ensure egg whites are beaten to stiff peaks for maximum lift.
Do not overbake, or the souffles will become dry.
Serve immediately after baking for the best texture and rise.
Everything you need to know before you start
20 minutes
Creme Anglaise can be made ahead.
Dust with cocoa powder or powdered sugar.
Serve warm with a dollop of creme anglaise and fresh berries.
Complements the chocolate richness.
Enhances the chocolate flavor
Discover the story behind this recipe
A classic French dessert often associated with special occasions.
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