So excited to tell you guys about this recipe! Sure, the souffle collapsed 5 minutes after I took it out of the oven and sure, the creme anglaise separated and curdled BUT, this was the most delicious ugly mess I’ve ever eaten.
I bought a bottle of Baileys a long time ago and was originally gonna make Baileys chocolate doughnuts but since I already made two types of boozy doughnuts, I figured I should branch off and try something new.
Even though I don’t like the taste of booze at all (I don’t drink because I’m allergic to alcohol), for some reason I really really like making boozey desserts. So in came the idea of making a Baileys chocolate souffle one random day when I was watching another re-run of Friends. Actually, who am I kidding? I watch Friends everyday, it wasn’t random whatsoever. (Off topic: Chandler makes me laugh so hard I could pee my pants.)
The stars of the this recipe were definitely the Baileys (duh) and the dark chocolate pastilles. Chocolate.org sent me a package of private reserve dark chocolate pastilles to enable my chocolate addiction (bless their hearts). Just from reading the name, I KNEW that this would be a good baking chocolate.
The aroma of this chocolate is really rich and the flavour is deep and complex. It doesn’t taste like your typical dark chocolate. To me it has a slight smokey undertone to the decadent richness of high quality dark chocolate. It doesn’t give itself to you completely, it’s kind of mysterious. The flavours become bolder and slowly reveal near the back of your tongue. In normal, non-creepy people terms, this chocolate is insanely good. It’s so good that I have to tell my brother to take the bag away from me and stop me from eating it all!!
A big plus is that it’s only 64% dark which makes it more versatile to work with. You can use it in any recipe that calls for milk, dark, bittersweet, or semisweet chocolate. A 72% chocolate would be too strong and it wouldn’t be as compatible with other ingredients in a recipe. 64% is mellow enough to not hide other ingredient profiles but also strong enough to bring chocolate flavour.
In this recipe, the Baileys and Choclatique dark chocolate pastilles worked in perfect harmony. Both flavours came out strong in this tiny dessert. The pastilles was the only cocao containing ingredient and it brought chocolate flavour to a new height. Along with the warm creme anglaise sauce, it was the most dynamic trio of tastes. The creme anglaise added another layer of richness and creaminess. It also lent a feeling of comfort and warmth that made me wish fall would come sooner.
Another pro about the private reserve dark chocolate pastilles: it’s only$17 for a 1lb bag! Do you know how many souffles you can make with that?! Appoximately 4658915, give or take a couple. Chocolate.org ships everywhere but if you live in Los Angeles, there’s a Choclatique boutique on Santa Monica Blvd.
Baileys Chocolate Souffle with Creme Anglaise
Baileys Chocolate Souffle
- ½ cup milk
- ¼ cup + 6 tbsp sugar
- 2 tsp cornstarch
- 1 tsp vanilla extract
- 5 oz dark chocolate chopped
- 2 tbsp unsalted butter
- ¼ cup Bailey’s® Irish Cream liqueur
- 10 egg whites at room temperature ½ tsp cream of tartar
- 125 ml heavy cream
- 125 ml milk
- 2 tbsp granulated sugar
- 3 egg yolks
- 1/2 tsp vanilla
Baileys Chocolate Souffle
- Preheat the oven to 400°F
- Lightly butter 6-1 cup soufflé or other 1 cup baking dishes
- Sprinkle the inside of the cups with sugar and tap out any excess
- Place the dishes onto a baking tray
- Whisk the milk, ¼ cup of the sugar, the cornstarch and vanilla in a small dish and set aside
- Melt the chocolate and butter in a small sauce pot over low heat, stirring constantly until melted
- Stir in the milk mixture in 2 additions, whisking until evenly blended (the mixture will be a thick paste and may look a little grainy, but that is to be expected – it will smooth out after the whites are folded in)
- Stir in the Bailey’s® and keep the chocolate paste warm over low heat, stirring occasionally, transfer the warm chocolate to a large bowl
- Whip the egg whites and cream of tartar until they are foamy then slowly pour in the remaining 6 tbsp of sugar and continue to whip until the whites hold a medium peak when the beaters are lifted
- Fold in a third of the whites into the warm chocolate and quickly but gently fold them in – they will deflate quite a bit, but this is expected
- Fold in the remaining two thirds of the batter until incorporated then pour this into the prepared soufflé dishes
- Bake the soufflés for 10 to 12 minutes until the tops take on a dull look, but the inside still looks shiny and soft where a crack may form. Serve immediately.
- In small saucepan, heat together cream, milk and 1 tbsp of the sugar over medium heat until bubbles form around edge
- In bowl, whisk egg yolks with remaining sugar; whisk in hot cream mixture in thin stream. Stir back into pan; cook, stirring constantly, until thick enough to coat spoon, 2 to 3 minutes
- Strain into clean bowl; stir in vanilla
- Place plastic wrap directly on surface; refrigerate until cold, at least 1 hour.
Did you make this recipe?
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Recipe by Anna Olsen
Creme Anglaise recipe by Canadian Living