These chocolate soufflés with espresso crème anglaise are a little dramatic in the best way — all puffed-up elegance on the outside, molten center within. The warm vanilla-coffee custard cuts through the richness perfectly, like something you’d order at a quiet French bistro after dinner but can actually make at home on a weeknight.
Ingredients
1 tbsp (14 g) unsalted butter
1 tbsp (8 g) all-purpose flour
½ cup (120 ml) cold milk
100 g dark chocolate (around 75% cocoa)
Pinch of salt
½ tsp vanilla extract
1 egg yolk
2 egg whites
3 tbsp (36 g) granulated sugar
Cocoa powder, for dusting
Directions:
Prep the ramekins:
Butter three 9 cm ramekins generously, then coat them with sugar, tapping out the excess. Set aside. Preheat the oven to 400°F (200°C).
Make the chocolate base:
In a small saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for about a minute. Gradually pour in the milk, whisking until smooth and slightly thickened.
Remove from heat and pour the hot mixture over the chopped chocolate. Add a pinch of salt and vanilla, whisking until the chocolate is melted and glossy. Let it cool slightly (it should still feel warm to the touch), then whisk in the egg yolk.
Whip the egg whites:
In a clean bowl, beat the egg whites with an electric mixer until foamy. Add the sugar, a spoonful at a time, and continue beating until stiff, glossy peaks form.
Combine:
Fold one-third of the whipped egg whites into the chocolate base to loosen it, then gently fold in the rest until just combined. Divide the batter between the prepared ramekins. Run your thumb around the inside edge of each to create a small gap — this helps the soufflés rise evenly.
Bake and serve:
Place the ramekins on a baking sheet and bake for 12–15 minutes, until puffed and just set on top. Serve immediately, dusted with cocoa powder, or add a scoop of ice cream for contrast.
Espresso Crème Anglaise
1/2 cup heavy cream
Vanilla bean, split and scraped
2 large egg yolks
1/2 cup sugar
1 double shot espresso
1 tbsp espresso powder
Directions:
In a small saucepan, heat the cream along with the split vanilla bean and its seeds over medium-low heat. Bring just to a gentle simmer — look for tiny bubbles around the edges — then remove from the heat. Discard the vanilla pod (or rinse and dry it for another use).
In a separate bowl, whisk together the egg yolks, sugar, espresso, and espresso powder until smooth and slightly thickened. Slowly pour in a bit of the hot cream while whisking constantly to temper the eggs. Gradually add the rest of the cream in a steady stream, whisking until fully combined.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon — about 8 to 10 minutes. Don’t let it boil, or the eggs may curdle.
Serve warm alongside chocolate soufflés, or chill with plastic wrap pressed directly against the surface to prevent a skin from forming. The sauce will keep in the fridge for up to 3 days.