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Chocolate Souffle with Espresso Creme Anglaise Recipe

Chocolate Souffle with Espresso Creme Anglaise

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on November 25, 2010

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    The anglaise makes this dessert! Due to budgetary reasons, I improvised and used coffee instead of espresso and no vanilla bean, just pure vanilla extract. It still tasted great. Also, the souffle was very sweet using the semisweet chocolate. I would try bittersweet next time to lessen the sweetness. We served Hagen Dazs vanilla bean with this and the three flavors were dynamite! Be sure to bake the right amount, even if it looks underdone. I kept baking it noticing that it looked very loose and runny and it turned out very cakey. I prefer souffles to be light and airy. Great dessert!

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  • on April 20, 2009

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    The espresso creme anglaise turned out fine, but it took 3 tries to get the chocolate & hazelnut part of the souffle right. twice I melted chocolate over a double boiler with the Frangelico & it siezed up both times. I finally added hazelnut flavoring directly to the custard mixture & added the 3rd batch of melted chocolate to that. Any ideas why this happened? I checked the directions repeatedly & the pan was bone dry.
    The final product was wonderful & our guests loved it too!

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  • on October 28, 2007

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    It fell five minutes after I took it out of the oven. I'm just south of Denver (~6000ft. Any tips?

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  • on March 03, 2007

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    The chocolage souffle is very nice, but what really makes this recipe is the espresso creme anglaise. It's an excellent counterpart to the souffle, with or without the espresso powder. In fact, for people with problems with too much caffein, you can cut the espresso in half and still have a delicious sauce.

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  • on June 05, 2005

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    Fantastic the first time I ever made souffle.

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  • on February 09, 2005

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    good for a romantic dinner to show off to you better have.

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  • on December 14, 2004

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    I had all of the ingredients in the house and it was so easy to make. I chopped the chocolate very finely and added the frangelico with the chocolate and nuked it for 30 seconds and it melted fine. I used Scharfenberger's chocolate, one of the best you can buy. have yet to make the creme anglais but I'm sure it's just as good. Tyler, you have yet to fail me!!

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