Cocoa Soufflés with Crème Anglaise Recipe

Cocoa Soufflés with Crème Anglaise Recipe

This decadent dessert is a creative combination of our Rodelle Vanilla and our Rodelle Cocoa. Only a few steps and you'll have created a recipe that's pure bliss.

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Time

60 minutes

Difficulty

advanced

Yields

8 servings

Ingredients

Beaten Egg Whites:

  • 6 egg whites
  • 1 Rodelle Vanilla Bean, split and scraped
  • 3 tbsp powdered sugar

Milk and Cocoa Mixture:

  • 1 cup heavy whipping cream
  • 3 egg yolks
  • 5 tbsp powdered sugar
  • 5 tbsp Rodelle Gourmet Baking Cocoa
  • 3 Rodelle Vanilla Beans, split and scraped

For ramekins

  • 2 oz unsalted butter

Substitutions:

  • 1 Rodelle Vanilla Bean with 1 tsp Rodelle Pure Vanilla Extract

For Rodelle Vanilla Bean Crème Anglaise: see recipe.

Directions

Cocoa Soufflés:

  • Using a previously chilled metal mixing bowl (15 minutes in the freezer), and a kitchen aid with the wire whip attachment, whip the 6 egg whites at low speed for 1 minute or until it begins to get firm.
  • Add 1 Rodelle Vanilla Bean, split and scraped, and 3 tbsp of powdered sugar, whip the mixture at high speed until it gets very firm (about 2 minutes) and set in a fridge.
  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large sauce pan warm the heavy whipping cream, careful not to boil.
  • In a mixing bowl combine the 3 egg yolks, 5 tbsp of powdered sugar, 5 oz of Rodelle Gourmet Baking Cocoa and 3 Rodelle Vanilla Beans, split and scraped, and then whisk together.
  • When the cream has scalded, remove from heat, while beating the egg yolk mixture slowly add the warm cream until all the mixture is evenly mixed.
  • Let the mixture cool down, then with a rubber spatula incorporate by folding the previously made beaten egg whites and mix evenly with the eggs and Rodelle Gourmet Baking Cocoa mixture.
  • Butter the inside of 8 8-oz ramekins.
  • Pour the mixture into the ramekins (5 oz volume each approx).
  • Place the ramekins into a rectangular baking dish or sheet tray.
  • Place the baking dish in the oven for 25 minutes or until the Cocoa Soufflés have risen.
  • Serve the Rodelle Cocoa Soufflés with Rodelle Vanilla Bean Crème Anglaise on the side and garnish with a whole Rodelle Vanilla Bean.

Serving Options

  • Dust the top with Rodelle Gourmet Baking Cocoa, powdered sugar, and place a Rodelle Vanilla Bean for garnish.

For Rodelle Vanilla Bean Crème Anglaise: see recipe.

Other Cocoa Recipes: Laces Out Football Brownie Recipe, Fondue Chocolate Recipe, & Decadent Hot Cocoa Recipe

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