Chocolate soufflé with Homemade Vanilla Ice Cream

In the midst of our busy lives, cooking is not just a feast for the palate but also a balm for the soul. When a steaming chocolate soufflé rises gracefully from the oven, paired with a scoop of silky homemade vanilla ice cream, it feels as though we’ve stepped into the cozy corner of a French patisserie. Today, let us craft this "Chocolate Soufflé with Homemade Vanilla Ice Cream" using refined French techniques, savouring the exquisite contrast of hot and cold, and uncovering the beautiful story behind this dessert.

What is a Soufflé?

Soufflé, a French term meaning "to puff up" or "rise," perfectly captures the essence of this dessert as it expands elegantly in the oven. As one of France’s classic desserts, the soufflé traces its origins to the 18th century, when a group of renowned French chefs perfected the art of whipping egg whites into a light foam, blending it with a rich base to create this melt-in-the-mouth delicacy. Initially, soufflés were built on a thick base of cream, flour, and milk—known as a panada—often flavoured with vanilla or fruit, later evolving into a variety of tastes including chocolate and lemon. To this day, the soufflé remains a signature offering in fine dining establishments, its preparation appearing simple yet demanding exceptional skill and patience to achieve that breathtaking rise.

Soufflé, a French term meaning "to puff up" or "rise," perfectly captures the essence of this dessert as it expands elegantly in the oven.

The Secret to a Soufflé That Doesn’t Collapse

Crafting a perfectly risen soufflé that holds its shape requires mastering three key secrets. First, the preparation of the ramekins is critical: after evenly coating the interior with butter, use a brush to sweep the butter upward along the sides. This upward motion guides the batter to rise vertically along the ramekin walls during baking, preventing uneven expansion or collapse. Second, the consistency of the panada—the milk, flour, and butter base—must be sufficiently thick; if too runny, it fails to support the meringue structure, leading to a sunken result after baking. Third, the egg whites must be whipped to stiff peaks, forming a tip that stands upright without drooping, ensuring the batter remains stable and expands fully under heat. These three elements, when perfectly executed, create a tall, airy soufflé.

use a brush to sweep the butter upward along the sides. This upward motion guides the batter to rise vertically along the ramekin walls during baking, preventing uneven expansion or collapse.

French Ice Cream: The Charm of Egg Yolks

Pairing this chocolate soufflé with a scoop of homemade vanilla ice cream adds a delightful layer of flavour. The uniqueness of French ice cream lies in its incorporation of egg yolks, a hallmark of traditional French techniques. The yolks are combined with heavy cream, sugar, and vanilla seeds to create a rich Crème Anglaise (English cream sauce), which is then churned and frozen into ice cream. What are the benefits of adding egg yolks? Firstly, they lend the ice cream a creamier texture, reducing ice crystal formation for a smoother mouthfeel. Secondly, they enhance the richness and depth of flavor, amplifying the natural fragrance of vanilla. When the cool ice cream meets the warm soufflé, the interplay of temperatures and textures is utterly captivating.

The uniqueness of French ice cream lies in its incorporation of egg yolks, a hallmark of traditional French techniques.

The Difference Between Quenelle and Rocher

When shaping food, two classic French techniques—quenelle and rocher—come into play, both forming an olive-like shape yet distinct in their execution. A quenelle is crafted using two spoons in a back-and-forth motion, resulting in a slightly rougher surface, often used for refined desserts or caviar presentation, embodying the warmth and intricacy of handcrafted artistry. A rocher, by contrast, is shaped with a single spoon dipped in water and gently pushed to form a smooth, rounded olive shape, offering a more fluid silhouette ideal for ice cream or mousse, enhancing visual elegance. Both techniques are indispensable in French dessert aesthetics, revealing the meticulous care invested in every detail.

two classic French techniques—quenelle and rocher—come into play

A perfect Chocolate Soufflé with Homemade Vanilla Ice Cream is more than a dessert—it is a homage to the artistry of French patisserie. As you gently break into the fluffy soufflé, the rich aroma of chocolate wafts forth, complemented by a scoop of cool vanilla ice cream, where the contrast of heat and cold seems to embody the soul of French sweets. Let this dessert be our starting point, inspiring us to explore the boundless beauty of cooking and the infinite possibilities born from the union of ingredients and technique.

Watch the video below now! Scroll down for detailed written recipes and steps.

Ingredients (serve 3)

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Ice Cream:

Thickened Cream	500g
Vanilla pod	1 each
Egg yolks	100g (5-6 each)
Sugar	60g

Souffle:

Milk	110ml
Unsalted Butter	18g
Plain Flour	18g
70% Dark Chocolate	36 g
Sugar	25 g
Egg yolks	3 each
Egg White	3 each
Salt	1 pinch
Icing Sugar	to garnsih
Extra Butter and sugar	to prepare for souffle ramekins

Steps

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For the Ice Cream:

1.

Split vanilla and add to cream and bring to the boil. Turn off heat and cool down a bit.

2.

Whisk egg yolks and sugar together. Slowly add the warm cream while whisking. Then pour back into the pot.

3.

Return to heat and heat to 82-85°C become a crème Anglaise.

4.

Once done transfer to a ice water bath and let mixture cool down. Then strain the liquid.

5.

Churn the Anglaise in an ice cream machine for 20-30 minutes until frozen.

For Souffle:

6.

Prepare the soufflé moulds by lining with butter and dusting with sugar.

7.

For the souffle base (panada), melt butter in a saucepan, add the flour and make a white roux. Cool down immediately.

8.

Bring the milk to a simmer and pour onto the roux. Whisk well to avoid lumps forming. Bring back to the boil until thick and remove from the stove.

9.

Add the chocolate and whisk until melted. Rest for 2 minutes, add the egg yolks and beat well. Cover and leave to one side.

10.

Pre-heat oven to 200°C.  Whisk the egg whites to soft peak with a pinch of salt. Whisk in the sugar AFTER the egg whites have reached soft peak.

11.

Beat the soufflé base to soften if required, equalise by adding 1/3 of the whisked egg whites.

12.

Fold in the remaining whisked egg whites and very carefully fill the prepared soufflé moulds.

13.

Bake at 200°C for 15-18 minutes until cooked.

14.

Place on a plate or wooden board and dust with icing sugar.

15.

 Serve souffle with ice cream.