Jul 13 2026
Restaurants›One if by Land, Two if by Sea›Chocolate Soufflé Recipe

Chocolate Soufflé Recipe

Inspired by One if by Land, Two if by Sea
Time1h
Serves4

Crème Anglaise

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Ingredients

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Chocolate Soufflé

Crème Anglaise

Method

Chocolate Soufflé

  1. 1

    Preheat the Oven

    Preheat your oven to 190°C (375°F). Grease the soufflé dishes with butter and dust with sugar.

  2. 2

    Melt the Chocolate

    In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water. Stir until smooth, then remove from heat.

  3. 3

    Whisk Egg Yolks

    In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until pale and thick.

  4. 4

    Combine Mixtures

    Gently fold the melted chocolate mixture into the egg yolk mixture.

  5. 5

    Beat Egg Whites

    In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

  6. 6

    Fold Egg Whites

    Fold the beaten egg whites into the chocolate mixture gently, being careful not to deflate them.

  7. 7

    Bake

    Pour the mixture into the prepared soufflé dishes and bake for 12-15 minutes until risen and set.

Crème Anglaise

  1. 8

    Prepare the Ingredients

    In a saucepan, combine the milk and heavy cream. Split the vanilla bean and scrape the seeds into the mixture, adding the pod as well.

  2. 9

    Heat the Mixture

    Heat the milk and cream mixture over medium heat until just below boiling. Remove from heat.

  3. 10

    Whisk Egg Yolks and Sugar

    In a bowl, whisk together the egg yolks and sugar until well combined and pale.

  4. 11

    Combine and Cook

    Slowly pour the hot milk mixture into the egg yolk mixture, whisking continuously. Return to the saucepan and cook over low heat, stirring until thickened.

  5. 12

    Strain

    Strain the crème anglaise through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits.

  6. 13

    Cool and Serve

    Let the crème anglaise cool before serving with the chocolate soufflé.

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