- 8
- 80 mins
Ingredients
- Vanilla Bean Crème Anglaise:
- 3 ounces chocolate wafer cookies, finely crushed (2/3 cup)
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons unsalted butter, softened, plus more for brushing
- 6 ounces bittersweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 4 large egg yolks
- 6 large egg whites
- Pinch of salt
- 2 cups half-and-half
- 1/2 cup sugar
- 1 vanilla bean, split, seeds scraped
- 4 large egg yolks
- Variation:
- Chocolate Souffles for 4:
- 6 oz bittersweet chocolate, chopped
- 2/3 cup heavy cream
- 3 large eggs, separated
- 2 Tbsp Cognac or brandy
- 2 large egg whites
- 1 about 1 Tbsp melted butter, for greasing
- 3 Tbsp sugar, plus extra for souffle dishes
- Confectioners' sugar for sprinkling
- Chocolate Souffle with Orange Glaze:
- (Jacques Pepin)
- For the Chocolate Soufflés:
- 1/2 tablespoon unsalted butter, softened
- 1/4 cup sugar, divided
- 4 ounces bittersweet chocolate (60 percent), cut into 1/2-inch pieces
- 3/4 cup heavy cream
- 4 egg whites
- Confectioners' sugar, for garnish
- For the Orange Sauce:
- 1/2 cup sour cream
- 1/4 cup orange juice
- 1 tablespoon sugar
- 1 teaspoon orange zest
- 1 teaspoon confectioners' sugar
Preparation
Step 1
Preheat the oven to 400°. In a bowl, stir the crushed cookies with 2 tablespoons of the sugar. Brush eight 4-ounce ramekins with butter and coat with the cookie mixture, pouring out the excess. Place the ramekins on a baking sheet and refrigerate.
In a double boiler, melt the 3 tablespoons of butter with the bittersweet and unsweetened chocolates. Remove from the heat and let cool.
In a large bowl, using a handheld electric mixer, beat the egg yolks with 6 tablespoons of the sugar at medium speed until pale and thickened, about 4 minutes. Gradually beat in the cooled chocolate.
In another bowl, using clean beaters, beat the egg whites with the salt until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until the whites are glossy. Beat one-fourth of the egg whites into the chocolate, then fold in the rest with a rubber spatula. Spoon the batter into the ramekins, filling them almost to the top. Sprinkle each soufflé with 1/2 teaspoon of the cookie mixture. Run your thumb inside the rim of each ramekin to smooth the sides and help the soufflés rise evenly.
Bake the soufflés in the center of the oven for 15 minutes, or until risen and set around the edges but still soft in the centers. Set the ramekins on heatproof plates and serve right away with the Vanilla Bean Crème Anglaise.
Vanilla Bean Crème Anglaise:
1. In a medium saucepan, combine the half-and-half, sugar and vanilla bean and seeds and bring to a simmer, whisking until the sugar is dissolved.
2. Set a medium bowl inside a bowl of ice water. In another medium bowl, whisk the egg yolks. Gradually whisk in the hot liquid, discarding the vanilla bean. Return the mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce is thick enough to coat the back of the spoon, about 6 minutes. Scrape the crème anglaise into the ice bath. Stir until cooled.
Make Ahead The crème anglaise can be refrigerated for up to 5 days. Serve With Chocolate Soufflés.
Variation:
Brush the 4 souffle dishes, or coffee mugs with a little melted butter, then sprinkle with sugar to give an even coating. Stand the dishes on a baking tray or in a roasting pan.
Put the chocolate in a heavy saucepan, pour in the cream, then heat very gently and stir frequently until melted and smooth. Remove from the heat and stir in the egg yolks, one at a time, then the Cognac or brandy.
Put the 5 egg whites in a spotlessly clean, grease-free bowl and beat with an electric mixer until stiff peaks form. Gradually beat in the sugar to give a glossy stiff meringue. The chocolate mixture should fee comfortably warm to your finger, so gently reheat if necessary. Using a large metal spoon, add a little of the meringue to the chocolate mixture and mix thoroughly. Spoon the chocolate mixture on top of the remaining meringue and gently fold them together until just blended.
Spoon the mixture into the prepared souffle dishes or coffee mugs, the mixture should come to just below the rim. Bake in a preheated oven at 425 for 8-10 minutes until barely set-the centers should be soft, and wobble when shaken gently. Sprinkle with confectioners' sugar and eat immediately.
Chocolate Souffle with Orange Glaze:
1. Make the soufflés: Preheat the oven to 400º. Grease four 6-ounce ramekins with the butter and coat with 2 tablespoons of the sugar, rotating to coat the entire ramekin. In a double boiler, add the chocolate and cream, and heat until completely melted, stirring until smooth.
2. In a stand mixer fitted with a whisk attachment, add the egg whites and beat until soft peaks have formed. Add the remaining 2 tablespoons of sugar and whisk until stiff peaks have formed. Working in 3 batches, carefully fold the chocolate mixture into the egg whites using a rubber spatula.
3. Divide the soufflé among the prepared ramekins. Place the soufflés on a baking sheet and bake until set in the center, 13 to 15 minutes.
4. Meanwhile, make the orange sauce: In a small bowl, whisk all the ingredients until smooth.
5. Remove the soufflés from the oven. Dust with confectioners' sugar and spoon over the orange sauce, then serve warm.