CHOCOLATE SOUFFLE WITH CREAM ANGLAISE

CHOCOLATE SOUFFLE

8 ounces semi-sweet chocolate
1 cup butter, plus extra for buttering ramekin 
1 cup all-purpose flour
2 cups whole milk
8 egg yolks
1 lemon, juiced
10 egg whites
1/3 cup granulated sugar, plus extra for coating dish
1/4 confectioner’s sugar, for sprinkling after baking

 Butter 8 eight-ounce ramekin dishes and sprinkle with granulated sugar.  Chip the chocolate into slivers (I used Nestle Semi-Sweet Morsels) and melt in a double boiler; keep warm.  Melt the butter in a sauté pan.  Combine the flour with the butter on low heat.  Add the milk slowly, stirring constantly until the milk is dissolved and the mixture is smooth (about 5 minutes).  Refrigerate for 10 minutes.  Whisk in egg yolks, one at a time; add the lemon juice.  Refrigerate.

Beat egg whites in a chilled bowl.  Add the sugar a little at a time until the mixture is stiff and will form peaks.  Add the flour mixture to the egg white mixture, a little at the time in a folding motion.  Fold in chocolate.  Pour into the ramekins.  Cook in a water bath until the souffle rises and is golden brown, about 20 minutes.  Sprinkle with powdered sugar and serve immediately topped with the Cream Anglaise.  Serves 8.

CREAM ANGLAISE

8 egg yolks
1 cup sugar
1 quart heavy cream
1 teaspoon pure vanilla extract

Mix egg yolks with sugar in a mixing bowl over simmering water until the sugar dissolves, about 10 minutes.  This can be done in a double boiler.  Add cream a little at a time, stirring constantly, until the mixture coats the back of a spoon, about 15 minutes.  Put in an ice bath to stop the cooking process and keep it from curdling. 

WELL WORTH THE EFFORT!

Click here to watch a video of this dish being made.