Chocolate Souffle with Espresso Creme Anglaise

Name: Chocolate Souffle with Espresso Creme Anglaise
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters brewed espresso coffee; 4 larges egg yolks; 6 larges eggs, separated; 59 milliliters all-purpose flour; 2 Tbsps hazelnut flavored liqueur (recommended: Frangelico); 237 milliliters heavy cream; 2 Tbsps instant espresso powder; 1 pinch Pinch salt; 227 grams semisweet chocolate, chopped; 59 milliliters sugar, plus more for dusting; 118 milliliters sugar; 2 Tbsps unsalted butter for greasing; 1 vanilla bean, split and scraped; 355 milliliters whole milk

Chocolate Souffle with Espresso Creme Anglaise requires about 1 hour and 40 minutes from start to finish. This main course has 665 calories, 13g of protein, and 43g of fat per serving. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, milk, heavy cream, and a few other things to make it today. To use up the instant espresso powder you could follow this main course with the Espresso Granita as a dessert. It is perfect for valentin day.

Instructions

Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart souffle dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides, which will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.

Ingredients you will need

Sugar

Butter

Coffee

Crust

Equipment you will use

Ramekin

Oven

Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil.

Ingredients you will need

Vanilla Bean

Seeds

Milk

Equipment you will use

Pot

Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.

Ingredients you will need

Vanilla Bean

In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.

Ingredients you will need

Pastry Cream

Egg Yolk

All Purpose Flour

Lemon

Sugar

Egg

Milk

Equipment you will use

Whisk

Sauce Pan

Bowl

Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.

Ingredients you will need

Pastry Cream

Frangelico

Chocolate

Water

Equipment you will use

Double Boiler

Microwave

In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top.

Ingredients you will need

Pastry Cream

Egg Whites

Chocolate

Coffee

Shake

Salt

Equipment you will use

Spatula

Bowl

Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the souffle with a spoon and pour in the Espresso Crme Anglaise. Dust the top with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Espresso

Coffee

Equipment you will use

Baking Sheet

Oven

Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil.

Ingredients you will need

Vanilla Bean

Heavy Cream

Seeds

Equipment you will use

Sauce Pan

Pot

Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.

Ingredients you will need

Vanilla Bean

In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes.

Ingredients you will need

Instant Espresso

Egg Yolk

Custard

Coffee

Cream

Sugar

Egg

Equipment you will use

Whisk

Sauce Pan

Bowl

Serve immediately with Chocolate Souffle. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)

Ingredients you will need

Chocolate

Custard

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

237milliliters

brewed espresso coffee 4larges

egg yolks 6larges

eggs, separated 59milliliters

all-purpose flour 2Tbsps

hazelnut flavored liqueur (recommended: Frangelico)237milliliters

heavy cream 2Tbsps

instant espresso powder 1pinch

Pinch salt 227grams

semisweet chocolate, chopped 59milliliters

sugar, plus more for dusting 118milliliters

sugar 2Tbsps

unsalted butter for greasing 1

vanilla bean, split and scraped 355milliliters

whole milk

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Larroque Bordeaux Superieur with a 4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.