Are you searching for a memorable Christmas dessert to serve this holiday season? I love making an impressive chocolate souffle that people think you slaved over – but in reality is pretty easy to bake.
I’m sharing this delightful recipe as part of a Christmas dessert blog hop organized by Kristen at Ella Claire. You’ll find links to other bloggers’ favorite holiday dessert recipes at the end of this post.
Baked in ramekins, an individual chocolate souffle makes a wonderful visual impression and is just the right size dessert after a meal. You can make souffles in a variety of flavors to complement what you’re having for dinner.
If you’re a chocoholic like me, pair it with an espresso-sized cup of hot chocolate with creamy whip cream.
Sprinkle your chocolate souffle with a bit of powdered sugar or a spoonful of creme anglais – or both!
Don’t be afraid to try making chocolate souffle. It’s not as scary as you might think, and it makes such a great impression at the table!
Chocolate Souffle with Creme Anglais
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 1 2- inch piece vanilla bean split
- 3 large egg yolks
- 3 tablespoons sugar
- 2 tablespoons sugar separated
- 1/4 cup semi-sweet chocolate chips
- 1 tablespoon milk
- 1 egg yolk
- 1 tablespoon all-purpose flour
- 2 egg whites
- 1/4 teaspoon cream of tartar
Preheat oven to 400-degrees. Spray four 4-oz ramekins with nonstick spray. Sprinkle 1 teaspoon of the sugar into one of the ramekins, rotating the cup to coat the bottom and side with sugar. Pour excess into the next cup and repeat until all cups have been coated. Place sugared ramekins into refrigerator until ready to use.
To Make Creme Anglaise: Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return creme to saucepan. Stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Do not boil. Strain sauce into bowl. Set aside, or cover and chill to use later.
To Make Chocolate Souffle: Place semi-sweet chocolate chips and milk in medium microwaveable bowl. Microwave for 30 seconds, stirring at 10-second intervals until the chocolate is melted smooth. Whisk in 1 tablespoon sugar, the egg yolk and flour until blended and smooth. Set aside for about 6 minutes, until cooled.
Beat the egg whites and cream of tartar in a medium bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Sprinkle with 2 teaspoons of sugar and beat until soft, glossy peaks form, about 2 minutes more. Gently fold the whipped egg whites into the chocolate mixture.
Spoon the chocolate mixture into the sugared ramekins. Place the filled cups onto a small baking sheet and place in preheated oven. Bake until puffed, about 12 to 15 minutes. Sprinkle with powdered sugar and drizzle a spoonful of creme anglaise on top if desired, and serve immediately.
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