| Ingredients
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Yield: 6-8 servings
Armagnac Crème Anglaise
• 1 c. heavy cream
• 1 c. milk
• 4 tbsp. sugar
• 1 tsp. vanilla extract
• 2 tsp. cornstarch
• 2 lg. egg yolks
• 2 tbsp. Armagnac
Soufflé Mixture
• 1/3 c. coffee extract
• 4 oz. bittersweet or semisweet chocolate
• 4 lg. egg yolks
• 6 lg. egg whites
• 1/4 c. granulated sugar
• Unsalted butter and sugar for coating molds
• Confectioner's sugar for dusting soufflés
Espresso Coffee Extract
• 1/2 c. milk
• 1/4 c. finely ground espresso coffee
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Happy Anniversary
Chocolate Espresso Soufflé with Armagnac Crème Anglaise
Dark chocolate and rich espresso are
brought together to form a truly decadent soufflé.
This intense dessert is paired with a delicate Armagnac crème anglaise,
achieving spectacular results.
Preparation
For the Armagnac crème anglaise:
Stir the cream, milk, 2 tbsp. sugar, vanilla, and cornstarch
together in saucepan with whisk until blended, and bring to a boil.
Whisk yolks and 2 tbsp. sugar in bowl until smooth.
Pour boiling liquid on top of yolks. Mix quickly with the whisk for 5-6 seconds.
Strain immediately through a fine strainer. Refrigerate until cooled.
Stir in the Armagnac.
For the coffee extract:
Bring the milk to a boil, add the espresso, and stir.
Remove from heat. Cover, and let it steep for 2-3 minutes.
Strain through paper towels.
For the soufflés:
Preheat oven to 400°. Combine coffee extract with chocolate
and stir with a whisk over moderate heat until chocolate is
melted and smooth. Add yolks and stir with a whisk.
In another bowl, whip the egg whites until holding a peak
but not too firm, add the sugar and beat for 5-10 seconds.
Add 1/4 of egg whites to chocolate mixture and mix well with a whisk.
Using a spatula, fold the rest of the egg whites into the chocolate base.
Butter and sugar a 6-8 c. soufflé mold and fill with soufflé.
Place the mold on a cookie sheet, and bake for 20-25 minutes,
until set but still wet inside.
To serve:
When the soufflé is done, sprinkle with confectioner's sugar.
Spoon 1/4 c. of Armagnac crème anglaise onto each plate,
then put a portion of the soufflé on top.
View Winter Recipes: 1 | 2 | 3 | 4
Recipe courtesy of Alfred A. Knopf, ©2001 Jacques Pépin
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 Recipe Slideshow |
Small soufflés are the easiest to make,
since they rise straight and cook quickly, do not break, and can be served right in the molds.
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Claudine's Tip:
For a romantic addition to your anniversary or Valentine's dinner,
write a short message on a bottle of wine with a metallic gold pen.
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Happy Anniversary
• Black Bean Soup Augier
• Poached Sole Mistral
• Cream Puff Cases and Cucumber "Footballs"
• Chocolate-Espresso Soufflé with Armagnac Crème Anglaise
Wines
• Louis Jadot Meursault '97
• Osbourne Dry RF Oloroso Sherry
See TV episode description
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