• Armagnac Crème Anglaise
    • 1 cup heavy cream
    • 1 cup milk
    • 4 tablespoons sugar
    • 1 teaspoon vanilla extract
    • 2 teaspoons cornstarch
    • 2 large egg yolks
    • 2 tablespoons Armagnac
  • Soufflé Mixture
    • cup coffee extract
    • 4 ounces bittersweet or semisweet chocolate
    • 4 large egg yolks
    • 6 large egg whites
    • ¼ cup granulated sugar
    • Unsalted butter and sugar for coating molds
    • Confectioner's sugar for dusting soufflés
  • Espresso Coffee Extract
    • ½ cup milk
    • ¼ cup finely ground espresso coffee


1. For the Armagnac crème anglaise:
2. 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.
3. For the coffee extract:
4. 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 doubled cheesecloth.
5. For the soufflés:
6. 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.
7. 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.
8. 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.
9. To serve:
10. When 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.


Desserts, Web

MacGourmet downloadChocolate-espresso Soufflé with Armagnac Crème Anglaise. To import, drag image to your MacGourmet recipe box.


Jacques Pepin


6 servings