Chocolate Soufflés with Crème Anglaise


  • 6 ounce(s) bittersweet chocolate
  • 6 large egg whites
  • 0.5 cup(s) plus 2 tablespoons sugar
  • Vanilla Bean Crème Anglaise
  • 2 ounce(s) unsweetened chocolate
  • 3 tablespoon(s) unsalted butter
  • pinch(s) of salt
  • + 2 more ingredients
    • 3 ounce(s) chocolate wafer cookies
    • 4 large egg yolks

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 but...

View full recipe at Food & Wine


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