Bittersweet Chocolate Soufflé with Crème Anglaise and Vanilla Ice Cream

INGREDIENTS

• 142g Dark Chocolate powder
• 2 teaspoons Unsalted butter
• 3x Large eggs separated 
• 2x tablespoons Sugar
• 1x teaspoon Vanilla essence
• 1x pinch of Salt
• Icing Sugar for dusting
• 1 cup full cream milk
• ½ vanilla pod
• 3x Egg Yolks
• 80g castor sugar
• 1x Pinch of Salt
• 1 ¼ cups Heavy Cream
• 2 ¼ cups Milk
• 2 teaspoons / 2x Vanilla Essence
• ¾ Cup Sugar
• Coco Powder
• 3x Egg Yolks
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 cups heavy Cream
• ¼ teaspoon salt
• 1x vanilla bean
• 1 teaspoon vanilla extract
• 6x large egg yolks

METHOD

FOR THE SOUFFLE

• Preheat the oven to 400F. Liberally butter 4 ramekins and coat all inside surfaces with granulated sugar.
• Gently melt the chopped chocolate and butter in a medium-large bowl over barely simmering water, being careful not to have the bowl touching the water or allow any water to splash into the bowl.
• When the chocolate is completely melted, remove from heat, and whisk in the egg yolks, extract, and salt, until smooth.
• Meanwhile, beat the egg whites in a separate bowl until foamy, then add the sugar and continue beating until stiff peaks form.
• Carefully fold the egg whites into the chocolate until no white streaks remain. Try not to deflate all that air you just whipped into them. 
• Note: you may want to do this in stages, starting with 1/3 of the whites first to loosen the chocolate, then add the rest. Chill for 15 minutes in the refrigerator.
• Divide the batter equally between your prepared ramekins, and gently smooth out the top surface, if necessary. Run an offset spatula (or your finger) around the top rim of each cup, to separate the top of the mousse from the sides of the ramekin. This helps the soufflé to rise straight up.
• Bake for 10 -12 minutes until risen. The soufflés will still be a little wobbly. Note: depending on how full you filled your ramekins, the soufflés may or may not rise above the rims, but they will be puffed up.
• Serve asap with a dusting of powdered sugar.

FOR CREME ANGLAISE

• Bring the milk and vanilla pod to a boil in a small saucepan.
• In a small bowl, whisk together the egg yolks, sugar, and salt.
• When the milk has reached boiling point, slowly whisk it into the egg yolk mixture to temper the eggs.
• Pour the custard back into the saucepan and over low heat, allow to cook whilst continuously stirring until thickened.
• When the custard is cooked, pour through a sieve, and refrigerate until cool.
• When the Souffle is baked, pour over the sauce, and serve immediately with the creme anglaise.

FOR THE HOME-MADE ICE CREAM

• In a deep saucepan, warm up milk, sugar, salt and 1 cup heavy cream. 
• Split vanilla bean in half lengthwise. 
• Scrape seeds from the vanilla bean and add them to the saucepan. 
• Add vanilla bean and cover. Warm it up and remove from heat just before it starts boiling. 
• Remove from heat and steep for 20 minutes. Remove the vanilla bean after that.
• In a medium bowl, whisk egg yolks. Very slowly pour warm milk, whisking constantly.
• Transfer mixture back to the sauce pan and set heat to medium. Cook, stirring constantly with a spatula, scraping the bottom of the pan. Cook, until the custard thickens and coats the spatula.
• Pour the remaining 1 cup heavy cream into a large bowl. Strain custard over the bowl and whisk to combine. Add vanilla extract.
• Cool over an ice bath. Once it is cool to room temperature, cover, and chill overnight.