Marolles Chocolate Soufflé with Crème Anglaise

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A delicate Brussels-inspired dessert featuring a light chocolate soufflé paired with a silky vanilla crème anglaise, capturing the district's artisanal charm. This belgian-inspired desserts ready in about 45 minutes layers dark chocolate, unsalted butter, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 70 g dark chocolate
• 40 g unsalted butter
• 4 large eggs
• 60 g granulated sugar
• 1 tsp vanilla bean paste
• 100 ml heavy cream
• 200 ml milk
• 2 egg yolks
• 20 g caster sugar

Instructions

1. Step 1: Melt 70 g dark chocolate and 40 g unsalted butter together in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
2. Step 2: Separate 4 large eggs, placing yolks in a bowl and whites in a clean, dry bowl. Beat 2 egg yolks with 60 g granulated sugar and 1 tsp vanilla bean paste until pale and thickened, about 3 minutes.
3. Step 3: Gently fold cooled chocolate mixture into yolk mixture until fully combined. Set aside.
4. Step 4: Beat 3 egg whites until soft peaks form. Gradually add 20 g caster sugar while beating, continuing until stiff peaks form and sugar is fully dissolved (about 2 minutes).
5. Step 5: Fold 1/3 of beaten whites into chocolate mixture to lighten it, then gently fold in remaining whites in two additions until no white streaks remain.
6. Step 6: Divide batter into 4 greased ramekins. Place in a baking dish and pour in hot water halfway up the sides. Bake at 180°C for 12-14 minutes until puffed and set at the edges but still soft in the center.
7. Step 7: While soufflés bake, heat 200 ml milk to simmering. Whisk 2 egg yolks with 20 g sugar in a bowl until pale. Slowly pour hot milk into yolk mixture while whisking constantly. Return to saucepan and cook over medium heat, stirring constantly, until thickened enough to coat the back of a spoon (about 5 minutes).
8. Step 8: Remove soufflés from oven. Serve immediately with a spoonful of crème anglaise on the side.