These decadent Chocolate Souffles for Two drizzled with homemade Creme Anglaise are a perfect make-ahead date night dessert.
Hey, do you need a recipe to impress this Valentine’s Day? I might have just the thing for you: Chocolate Souffles for Two With Creme Anglaise!!
Here’s the thing about souffles: They sound fancy. They look and taste amazing. People think they’re hard to make. You are 100 percent capable of making one and winning at hosting forever and ever.
Souffles get a bad rap but they are really not that difficult. If you follow the instructions, you’ll be just fine. I’ve literally never had one fail on me, and I don’t think I can say that about any other dessert category under the sun (oh, the fallen cupcake stories I could tell…).
Aside from being delicious and making you look like a cooking genius, souffles are just SO fun and satisfying to make. You pop them into the oven all flat and foamy, and then that moment when you open the oven door and there is a tower of chocolate magic rising out of your souffle dish is the best affirmation of your awesomeness you will get all day.
This another recipe from Baking for Two (which is chock-full of other fabulous date night desserts for two), and these lovely little souffles are decadent and amazing bits of chocolate heaven on their own, but since I’m posting this recipe around Valentine’s Day, I thought I’d add just a little extra something special. Something like Creme Anglaise.
Creme Anglaise is a sweet, creamy custard sauce–basically vanilla ice cream minus the ice. It is one of my favorite dessert sauces because it is lovely and rich, but not too sweet and adds a simple sophistication to anything you serve it over.
When you pair it with a chocolate souffle, it makes for a toe-curlingly good dessert.
One final argument for these Chocolate Souffles for Two as the perfect date night dessert: you can make them almost completely in advance. Put them together up to one day ahead of time and then bake just before you are ready to serve. You get a gooey, molten chocolate dessert hot out of the oven without stressing about getting it ready to go in. Doesn’t get much better than that.
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Chocolate Souffles for Two With Creme Anglaise
- 3 tablespoons heavy cream
- 2 tablespoons milk
- 1 large egg yolk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla
For the Ramekins
- 1 tablespoon (1/2oz) unsalted butter room temperature
- 1 tablespoon (12g) granulated sugar
- 1 cup (6oz) chopped semi-sweet chocolate high-quality chips are fine
- 1 tablespoon (1/2oz) diced unsalted butter room temperature
- 3 large eggs room temperature, divided
- 1/8 teaspoon cream of tartar
- In a 1-quart pot, bring heavy cream and milk to a simmer. Remove from heat and transfer mixture to a liquid measuring cup (if you have one) for easy pouring.
- In a small bowl, vigorously whisk together egg yolk, sugar, and vanilla for 30 seconds. Whisking continuously, very slowly drizzle in hot cream mixture, being careful not to go too fast and scramble the egg.
- Once cream is completely incorporated, wipe out your 1-quart pot and pour in egg and cream mixture. Heat over medium heat, stirring constantly until thickened and custard coats the back of your spoon, 1 to 2 minutes. Do not simmer. Set aside or store covered in the refrigerator if making in advance.
- Remove the top rack from your oven so your souffles can sit on the bottom rack and rise unobstructed. Preheat your oven to 400°F.
- Use a pastry brush and softened butter to grease the entire inside of the ramekins. Coat the sides in long brush strokes from the bottom up to the top all the way around. Add 1/2 tablespoon of the sugar to each ramekin and shake so that all of the butter is coated. Discard any loose sugar. Place the ramekins in the fridge.
- Place chocolate in your double boiler* and melt over barely simmering water. Remove from heat and stir in diced butter.
- Separate eggs, reserving 2 of the yolks, discarding the remaining 1. Add egg whites to a medium bowl, making sure that no yolk falls in with the whites.*
- Add cream of tartar to egg whites, and with a handheld electric mixer, beat whites until stiff peaks form--eggs should be glossy and when beaters are lifted straight out, peaks should stand straight up and not flop over at the tip. Place bowl in the refrigerator.
- Whisk the 2 reserved egg yolks into the chocolate mixture until smooth. Remove egg whites from the refrigerator and use a silicone spatula to fold about 1/4 of the whites into the chocolate mixture. Continue to fold the rest of the whites in in thirds until mixed. The mixture will not be completely uniform in color, but there should be no very distinct streaks of white. Divide the mixture between 2 ramekins, filling to the very top. Discard any extra. (If making ahead, skip to the notes.)
- Use a knife or dough scraper to scrape excess off the top for a perfectly flat top, then run the tip of your index finger all the way around the inside of the ramekin, making a small channel between the souffle and the edge of the dish. Wipe edges and outsides of ramekins with a clean kitchen towel and place on a baking sheet.
- Bake on the bottom rack of your oven for 11 to 13 minutes, until lifted nicely. Do not open your oven before the timer goes off as the cold air could affect the souffles' rise. Souffles will begin to slowly drop just a couple minutes after they come out of the oven, so serve immediately. At the table, top with creme anglaise and enjoy.
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