Individual Chocolate Souffles

May 22, 2013
3 ounces chocolate wafer cookies, finely crushed
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
Vanilla Bean Crème Anglaise

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

2 cups half-and-half
1/2 cup sugar
1 vanilla bean, split, seeds scraped
4 large egg yolks

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.
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.

The crème anglaise can be refrigerated for up to 5 days. Serve With Chocolate Soufflés.

Another recipe brought to you by your kitchen friends at Latigo Guest Ranch.
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