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Dark Chocolate Soufflé with Vanilla Anglaise

With both dark chocolate and cocoa powder, this soufflé is truly packed with chocolately goodness.
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  • 4 ounces dark chocolate, finely shopped
  • 2 tablespoons cocoa powder
  • 3 tablespoons flour
  • 5 teaspoons butter
  • 1 cup Half & Half
  • 4 eggs, separated
  • 1/2 cup sugar
  • 4 egg yolks
  • 1 teaspoons cornstarch
  • 1 vanilla bean, split and scraped
  • 1 cup Half & Half

For Soufflé:
Pre-heat oven to 350 degree. In a small pan, melt the butter and add salt, cocoa powder and flour. Whisk until thick and smooth. Gradually add the Half & Half while whisking. Cook until thickened. Remove from heat and quickly add the egg yolks and chocolate. Set aside and allow the mixture to cool to room temperature.

Generously butter five four-ounce ramekins and dust with sugar. Whisk the egg whites until stiff, but not dry. Fold the egg whites into the soufflé base in three parts. Divide among the ramekins and bake for 8 – 10 minutes.

For Vanilla Anglaise:
Bring milk and vanilla bean to a boil in large saucepan. Add the yolks to a large mixing bowl with the sugar and cornstarch. Whisk these together until smooth. Once the milk has boiled, temper it into the yolk mixture then add the yolk mixture back to the saucepan and bring to a boil as quickly as possible. Strain anglaise into a container and cover with plastic. Store in the refrigerator until ready to use. Serves five.