Chef Thierry Delourneaux Chichifoofoo Chocolate Souffle with Cinnamon Creme Anglaise

Chocolate Soufflé


225 grams Dark chocolate 60-70%
50 grams Butter (room temperature)
200 grams Egg whites
70 grams Granulated sugar
50 grams  Egg yolks


4-5 ramequins


Preheat oven to 350°F.
Lightly butter baking dish with a brush. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
Place your chocolate on a stainless bowl over a water bath method.
Stir until chocolate is melted and mixture is smooth, about 10 minutes.
Remove from heat and add butter.
Let it cool for about 5 minutes, the mixture should not be too hot for the next step
Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
In a large bowl, using an electric mixer, beat egg whites on medium-high with a 1/4 of the sugar until soft peaks form, about 2 minutes.
Gradually add the rest of sugar in 2 times and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
In 3 additions, fold egg white mixture into souffle base using a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
Transfer batter to a piping bag and fill up ramequins on top edge, smooth top. Clean up the extra mixture with finger on the edge of the dish.
Bake souffle until puffed and set, 14 to 16 minutes. (Do not open oven during first 14 minutes of baking.) Serve immediately.

Cinnamon Creme Anglaise


375 grams Whole milk
90 grams Egg yolks
75 grams Sugar
3 grams Vanilla extract
Fresh cinnamon stick


Bring milk and cinnamon stick to a boil.
Turn off heat, cover and let infuse for about 20-30 minutes.
Heat milk again, whisk egg yolks and sugar until pale into a bowl.
Temper by gradually pouring hot milk into egg yolks mixture.
Return custard to saucepan over low heat by stirring constantly.
Add vanilla, keep stirring until custard thickens and leaves path on the spatula or reach 82°F
Strain creme anglaise and pour into a bowl set in an ice bath. Cover the top with a plastic warp and make sure it touches the top of the creme anglaise so it doesn’t develop a skin

Please take pictures of the finished product and post it on Instagram tagging ‘@chichifoofoo_official‘ and then enjoy your creation!