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Chocolate Soufflé with Bailey’s Crème Anglaise

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Creamy Chocolate Soufflé with Crème Anglaise

 

chocolate soufflés with fresh strawberries and a creamy sauce

Light as air, and melt in your mouth creamy, our Chocolate Soufflé with Bailey’s Crème Anglaise tastes luxurious and couldn’t be easier to make!

Chocolate and romance go together so well, it’s hard to think of making anything else when trying to impress that special someone you love. Don’t get me wrong, our recipe for Chocolate Soufflé with Bailey’s Crème Anglaise is a great ending for any special meal, not just for anniversaries or Valentine’s Day.

This dessert is perfect whenever you want to make a great impression or do something nice for a special friend or family member. Everybody has somebody they feel great affection for, so don’t think you have to be attached, married or engaged to make this luscious dessert!

But … if you’re planning a romantic evening, these soufflés are the perfect ending to a fantastic meal – not too sweet – and your dinner guest(s) will feel pretty special.

 

individual chocolate souffle with strawberries and a creme anglaise

Chocolate Soufflé start to deflate as soon as they come out of the oven.

It’s pretty hard to capture the ultimate chocolate soufflé puffiness on camera. As soon as they come out of the oven, they start to deflate. But that doesn’t change the incredible texture you’ll find when you dig in with a spoon. Soufflés are done when the tops are dry and the centers are still jiggly.

Don’t over bake the soufflé or you’ll end up with a delicious cake-like brownie. That’s not necessarily bad, but not near as good as the creaminess you’ll find in a perfectly baked chocolate soufflé.

To serve, dust with powdered sugar or cocoa powder, or a dollop of whipped cream, or our Bailey’s Crème Anglaise, which I highly recommend!

 

Pouring creme anglaise over an individual chocolate souffle with strawberries

Easily made ahead, our rich and velvety Bailey’s Crème Anglaise adds a lovely contrast to the rich, chocolate soufflé.

This is our go-to recipe for a creamy Anglaise sauce. You’ll find variations served with our Apple Bread Pudding with Apple Brandy Sauce, and this easy Irish Apple Crumble Cake with Apple Brandy Sauce. You don’t have to use Bailey’s Irish Cream in this recipe, any Irish cream will do.

We are big fans of Bailey’s and highly recommend grabbing a bottle. We have a few more recipes coming up, all with a little Bailey’s added into the recipe.

If you’re baking along with us, you’re going to love having it on hand. This is what happens when I get a bottle of good brandy or Irish cream, the inspiration just keeps coming!

 

individual chocolate soufflés with a creme anglaise and strawberries

Soufflés originated in France in the early 18th century.

Made with egg yolks and whipped egg whites, soufflés can be either sweet or savory. The French word ‘soufflé’ roughly means ‘to puff’ or ‘to breathe.’

So even though these lovely desserts may look heavy, they’re really super airy and light but with so much flavor it’s absolutely hard to resist. For comparison purposes the end result is more like a cross between a light, fluffy pudding and gooey warm lava cake … dreamy I know!

 

spoonful of chocolate souffle with fresh strawberries

Generously drizzle your chocolate soufflé with the Bailey’s Crème Anglaise and dig right in. Moaning is perfectly acceptable while you savor every bite.

 

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Overhead view of a chocolate soufflé with a creme anglaise sauce on top

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Chocolate Soufflés with Bailey's Crème Anglaise

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Yield: 3
Course: Dessert
Author: Tricia
PRINT RECIPE
Light as air, and melt in your mouth creamy, our Chocolate Soufflé tastes luxurious and couldn't be easier to make!

Ingredients

For the Bailey’s Crème Anglaise:

  • 2 egg yolks
  • 3 tablespoons granulated sugar
  • pinch salt
  • ½ cup heavy cream
  • ¼ cup milk
  • 2 tablespoons Bailey’s Irish Cream liqueur
  • ½ teaspoon vanilla extract or vanilla bean paste

For the Chocolate Soufflés:

  • 1 tablespoon unsalted butter softened plus more for buttering ramekins
  • 3 tablespoons granulated sugar divided, plus more for coating ramekins
  • 4 ounces good quality semi-sweet or bittersweet chocolate chopped
  • pinch salt
  • ½ teaspoon vanilla
  • 1 tablespoon cocoa powder sifted
  • 2 teaspoons Bailey’s Irish Cream Liqueur
  • 2 egg yolks
  • 3 egg whites
  • ⅛ teaspoon cream of tartar
  • 1 tablespoon powdered sugar

Instructions

To make the Crème Anglaise:

  • In a small mixing bowl, whisk together the egg yolks, sugar and salt until slightly thickened and lighter in color. Set aside.
  • In a medium saucepan, warm the heavy cream and milk over medium heat just until steaming but not boiling. Slowly drizzle / pour half the warm milk mixture into the yolks while whisking continuously. This method of tempering the eggs will keep them from scrambling.
  • Pour the now-warm yolk mixture back into the saucepan, whisking to combine. Cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of a spoon. This will only take a few minutes.
  • Place a medium mixing bowl inside a larger bowl filled with ice (an ice bath). Strain the custard through a fine-mesh sieve into the medium bowl. Add the vanilla bean paste and the Bailey’s Irish Cream and stir to combine. Occasionally stir the mixture until it cools. Once cool, refrigerate for at least 2 hours before serving.

To make the chocolate soufflés:

  • Preheat oven to 375°F degrees. Grease three (5 or 6-ounce) or two (8.5-ounce) ramekins lightly with butter. Sprinkle the inside with granulated sugar. Invert and tap ramekins to remove excess sugar; discard. Set ramekins aside.
  • In large heatproof bowl set over saucepan of hot (not boiling) water, combine 1 tablespoon butter, chopped chocolate, salt and 1 1/2 teaspoons water. Stir until the chocolate is melted. Remove from the heat and add the vanilla, cocoa powder and Bailey’s Irish Cream. Stir until smooth and well blended. Set aside.
  • In a separate bowl, beat egg yolks with 2 tablespoons granulated sugar until thick enough to form long ribbons that hold their shape for 2 seconds when beaters are lifted, about 2 minutes. Fold into chocolate mixture.
  • In separate bowl, beat egg whites (with clean, dry beater attachment) until foamy. Beat in cream of tartar. Add the remaining 1 tablespoon of sugar, a little at a time and then beat until stiff glossy peaks form; stir one-fourth of the egg-white mixture into the chocolate mixture. Fold in remaining egg whites until no streaks remain. Divide the batter between the prepared ramekins, smoothing tops. Run the tip of your thumb around inside edge of ramekins to wipe clean.
  • Bake on rimmed baking sheet at 375°F until tops are dry and centers are still jiggly, about 12 minutes for the smaller ramekins, and 15-18 minutes for the 8.5-ounce ramekins. Dust tops with powdered sugar or unsweetened cocoa. Serve immediately with the Bailey’s crème anglaise.

Recipe Notes

Cooks Notes:
  • The crème anglaise can be made the day before and refrigerated until needed. Substitute the Bailey's with your favorite liqueur such as Brandy or another Irish Cream if desired.
  • This recipe make 1 cup of anglaise so you'll probably have leftovers. Drizzle on your favorite cake, scones, waffles or pancakes for a luscious treat.
You can use any size ramekin you have on hand. Just make sure you fill them to about 1/4 to 1/2 inch of the top.
This recipe was designed to use the 8.5-ounce ramekins so the batter fits perfectly. Adjust the cooking time if you use the smaller ramekins, 12 minutes should be about right.

Kitchen Essentials – Emile Henry ramekins

Another wonderful product form Emile Henry. These 8.5-ounce ramekins bake beautifully and come in a variety of colors. Click on the photo for more information or to purchase from Amazon.

Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

 

Here are a few more chocolate desserts you might like:

 

Molten Chocolate Cake

 

 

Chocolate Dulce de Leche Dip

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34 Comments

  1. Monica says

    February 1, 2018 at 2:30 pm

    Oh yay for chocolate souffle! I bet the hardest part was trying to snap pictures of it before it deflated. You did a beautiful job and now I’m really hankering for this! I almost made some for NYE dessert but defaulted to molten chocolate cakes (it always happens). You have reignited my craving. Happy upcoming Valentine’s Day!

    reply to this comment >
  2. Susan says

    January 31, 2018 at 5:29 pm

    They look absolutely luscious and very romantic! I might not be able to stop at one 🙂

    reply to this comment >
    • Tricia Buice says

      February 1, 2018 at 8:37 am

      Thanks Susan – chocolate is my go-to romantic dessert 🙂 and yes it’s hard to stop scooping every last spoonful!

      reply to this comment >
  3. John / Kitchen Riffs says

    January 31, 2018 at 10:46 am

    I love a good soufflé! Haven’t made one in years, and you’ve inspired me — great recipe, and GORGEOUS pictures. And this is such a hard subject to photograph — you did an amazing job.

    reply to this comment >
    • Tricia Buice says

      January 31, 2018 at 12:52 pm

      Thank you John! Can’t wait to see what kind of soufflé you make!

      reply to this comment >
  4. Greg Henry (@sippitysup) says

    January 30, 2018 at 11:10 am

    This is going to sound terrible but I find Bailey’s Irish Cream liqueur to be undrinkable. I was given a bottle for Christmas. Now I know it can be resurrected and put to delicious use. Thanks GREG

    reply to this comment >
    • Tricia Buice says

      January 30, 2018 at 3:11 pm

      Not terrible at all Greg – that’s why there’s always options. I love this sauce with brandy, rum or Grand Marnier 🙂 Maybe that will work for you!

      reply to this comment >
  5. Mandy says

    January 30, 2018 at 2:54 am

    Absolutely perfect.
    Trust you are well Tricia.
    🙂 Mandy xo

    reply to this comment >
    • Tricia Buice says

      January 30, 2018 at 6:41 am

      Hi Mandy! So great to hear from you. Hope you are doing well too. Thanks for stopping by!

      reply to this comment >
  6. Mary says

    January 29, 2018 at 9:33 pm

    My mouth is watering just looking at those pictures. I can just taste it with my eyes!!! YUM.

    reply to this comment >
    • Tricia Buice says

      January 30, 2018 at 6:40 am

      Thanks Mary! Hope you’ll give this recipe a try – worth every single calorie 🙂

      reply to this comment >
  7. Liz says

    January 29, 2018 at 9:01 pm

    Oooh, I made strawberry souffles last week. Bill loved them, but I know chocolate beats out any other flavor in his book. Yours are picture perfect! And I love the fabulous creme anglaise accompaniment.

    reply to this comment >
    • Tricia Buice says

      January 30, 2018 at 6:40 am

      I love strawberry soufflé – such an under-loved treat and yours is absolutely gorgeous Liz. Thanks so much – and yes this sauce is pretty fantastic 🙂

      reply to this comment >
  8. [email protected] is How I Cook says

    January 29, 2018 at 7:51 pm

    I always call this the chocolate season. But then again I think I call very season that! Especially if it means this was in front of me!

    reply to this comment >
    • Tricia Buice says

      January 30, 2018 at 6:39 am

      It has been the chocolate season at our house for sure – more to come haha 🙂 Thanks Abbe!

      reply to this comment >
  9. Wendy says

    January 29, 2018 at 6:05 pm

    Gorgeous photos and a stunning dessert, Tricia! There is only one thing I have to disagree with. I can’t make the creme anglaise ahead of time….because I would eat it all before I ever got around to making the souffles! 😉 Truly special!

    reply to this comment >
    • Tricia Buice says

      January 29, 2018 at 6:45 pm

      Haha Wendy – this recipe makes one cup of creme anglaise so there is plenty to taste before serving the soufflés 🙂 Hope you are doing well – thanks for stopping by!

      reply to this comment >
  10. monique says

    January 29, 2018 at 2:52 pm

    Tricia..on my big screen..this ..these pics are supernatural..I love how BIG your blog pics are and of course how beautiful.
    Lovely.

    reply to this comment >
    • Tricia Buice says

      January 29, 2018 at 3:33 pm

      Thanks Monique – the web designer set them up this big years ago – and I’ve often wondered if we should reduce them to a smaller size. They are big and in-your-face kind of photos! Thanks again.

      reply to this comment >
  11. sue | theviewfromgreatisland says

    January 29, 2018 at 2:28 pm

    You and I could have quite a decadent party with our desserts today, and I agree with Angie, I’d pay big bucks for this in a restaurant!

    reply to this comment >
    • Tricia Buice says

      January 29, 2018 at 3:32 pm

      We need to get together and to just that! Thanks so much Sue 🙂

      reply to this comment >
  12. Pam says

    January 29, 2018 at 12:47 pm

    Very nice, Tricia! It looks delicious ~ delectable for Valentine’s Day! Bailey’s definitely makes everything taste better and this recipe is a keeper! Thanks!

    reply to this comment >
    • Tricia Buice says

      January 29, 2018 at 2:25 pm

      That’s what I was thinking Pam – thank you so much!

      reply to this comment >
  13. Jennifer @ Seasons and Suppers says

    January 29, 2018 at 8:17 am

    Beautiful! Souffle is such a treat, especially chocolate. This would a perfect Valentines meal ender!

    reply to this comment >
    • Tricia Buice says

      January 29, 2018 at 2:25 pm

      Yes! We just love these soufflé Jennifer, especially with that sauce – yum!

      reply to this comment >
  14. Chris Scheuer says

    January 29, 2018 at 7:50 am

    Wow, these photos are just beautiful Tricia and the soufflé looks amazing! What a wonderful special occasion dessert!

    reply to this comment >
    • Tricia Buice says

      January 29, 2018 at 2:24 pm

      Thanks Chris – this is a delicious treat for sure 🙂

      reply to this comment >
  15. Aimee @shugarysweets says

    January 29, 2018 at 7:35 am

    Oh my goodness, I need this in my life 🙂

    reply to this comment >
    • Tricia Buice says

      January 29, 2018 at 2:24 pm

      Thanks Aimee – hope you get the chance to try it!

      reply to this comment >
  16. tanna says

    January 29, 2018 at 7:17 am

    Looks as beautiful as, I’m sure, it is delicious!! So good to hear from you, dear Tricia. Sending big hugs and love ~ tanna

    reply to this comment >
    • Tricia Buice says

      January 29, 2018 at 7:19 am

      Hi Tanna! Thanks so much – you have been missed 🙂

      reply to this comment >
  17. [email protected]'s Recipes says

    January 29, 2018 at 6:32 am

    That looks just like the one you see in the star restaurants! Thumbs up for you, Tricia.

    reply to this comment >
    • Tricia Buice says

      January 29, 2018 at 7:04 am

      Thank you Angie – another fun recipe that was easy to shoot – and I had to be fast too 😉

      reply to this comment >

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  1. No Bake Baileys Chocolate Cheesecake - Recipe Girl says:
    March 5, 2018 at 8:13 am

    […] Chocolate Soufflé with Bailey’s Crème Anglaise from Saving Room for Dessert […]

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