The Best Chocolate Soufflé Recipe with Vanilla Sauce

Chef Christophe Rull from "Bake Squad" and "Halloween Wars" teaches us how to get a perfectly light and airy chocolate soufflé with an intense chocolate flavor. This chocolate soufflé is light, airy, creamy, chocolatey, and pairs perfectly with a creamy cremé Anglaise vanilla sauce. Follow these foolproof tips and tricks to get your chocolate soufflé to rise nice and tall on your first try. Anyone can make a soufflé!

CRÈME ANGLAISE RECIPE ►
250 grams whole milk
60 grams egg yolks
30 grams granulated sugar
1 vanilla bean

CHOCOLATE SOUFFLÉ RECIPE ►
250 grams whole milk
60 grams egg yolk
16 grams cornstarch
125 grams dark chocolate (My favorite is Cacao Barry 64% Guayaquil chocolate)
250 grams fresh egg whites (room temperature)
100 grams granulated sugar
Pinch cream of tartar

CHAPTERS ►
00:00 Intro
00:30 Making cremè anglais (Vanilla Sauce)
03:13 Prepping the ramekins
04:39 Making soufflé batter
05:03 Chocolate pastry cream
07:42 French meringue
10:15 Folding together
11:15 Piping the batter
12:57 Baking the soufflé
13:51 Serving the soufflé

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