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Chocolate Espresso Soufflé with Armagnac Crème Anglaise
Yield: 6-8 servings

Armagnac Crème Anglaise
• 1 c. heavy cream
• 1 c. milk
• 4 tbsp. sugar
• 1 tsp. vanilla extract
• 2 tsp. cornstarch
• 2 lg. egg yolks
• 2 tbsp. Armagnac

Soufflé Mixture
• 1/3 c. coffee extract
• 4 oz. bittersweet or semisweet chocolate
• 4 lg. egg yolks
• 6 lg. egg whites
• 1/4 c. granulated sugar
• Unsalted butter and sugar for coating molds
• Confectioner's sugar for dusting soufflés

Espresso Coffee Extract
• 1/2 c. milk
• 1/4 c. finely ground espresso coffee

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Happy Anniversary
Chocolate Espresso Soufflé with Armagnac Crème Anglaise
Dark chocolate and rich espresso are brought together to form a truly decadent soufflé. This intense dessert is paired with a delicate Armagnac crème anglaise, achieving spectacular results.


For the Armagnac crème anglaise:
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.

For the coffee extract:
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 paper towels.

For the soufflés:
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.

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.

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.

To serve:
When the 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.

View Winter Recipes: 1 | 2 | 3 | 4

Recipe courtesy of Alfred A. Knopf, ©2001 Jacques Pépin

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Small soufflés are the easiest to make, since they rise straight and cook quickly, do not break, and can be served right in the molds.
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 Claudine's Tip:
For a romantic addition to your anniversary or Valentine's dinner, write a short message on a bottle of wine with a metallic gold pen.

Happy Anniversary
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