These Chocolate-Chili Soufflés are made with dark chocolate and a touch of cayenne for gentle heat, served with a silky, vanilla-speckled cardamom crème anglaise. You’ll love it!
When I saw that this month’s Sugar High Friday theme is Spices, I immediately wanted to make a dessert that highlights cardamom. Cardamom is underused in many home kitchens — its bright, floral, slightly eucalyptus-like aroma is exotic and pairs beautifully with many ingredients. I considered fruit pairings like pears or plums, but ultimately returned to chocolate, my first love. Of course, I couldn’t leave the chocolate plain.
I made deep, bittersweet chocolate soufflés with a whisper of cayenne and served them with a smooth, vanilla-and-cardamom crème anglaise.
There are two spices and four prominent flavors in each small ramekin, but they harmonize: the cayenne gives a warm lift rather than overpowering heat, appearing as a pleasant, lingering warmth as the bittersweet chocolate melts. The fragrant cardamom and vanilla in the crème anglaise cool the sensation and add a floral, aromatic counterpoint, while the sweetness is balanced so the chocolate remains the star.
A quick note on cardamom: if you’ve only used pre-ground cardamom, try green cardamom pods. Crushing the pods and steeping the seeds in warm cream releases essential oils and produces a brighter, more complex flavor than powder. It pairs wonderfully with chocolate, nuts, fruit, and vanilla.
Now, about the fussiness people imagine with soufflés: soufflés and crème anglaise sound fancy, but they aren’t necessarily difficult. This chocolate soufflé uses a cooked chocolate base that can be made a day or two ahead; when you’re ready, you whisk egg whites, fold them in, and bake. The soufflés do deflate a bit after leaving the oven — that two-minute window of perfectly puffed glory is fleeting — but the contrast of a crisp top and mousse-like interior, finished with warm, spiced crème anglaise, is entirely worth the brief drama.
If you’re ready to try soufflés yourself, the recipes and pictures follow. If spiced desserts have you inspired, you’ve got time — the Sugar High Friday deadline is coming up, so experiment with your spice cupboard this weekend.
Chocolate-Chili Souffles
Elizabeth LaBau
30 mins
12 mins
42 mins
8 Soufflés
Ingredients
- 5 ounces bittersweet chocolate, chopped
- 1 tablespoon unsalted butter
- 1/4 cup granulated sugar (plus 3 tbsp)
- 2 tablespoons all-purpose flour
- 1 teaspoon unsweetened cocoa powder
- 1/4–1/2 teaspoon cayenne powder (to taste)
- 3/4 cup whole milk
- 1/4 teaspoon vanilla extract
- 4 large egg yolks
- 5 large egg whites
- 1/4 teaspoon coarse kosher salt
Instructions
- Place chocolate and butter in a medium bowl. In a small bowl whisk 1/4 cup sugar, flour, cayenne, and cocoa powder. Bring milk and vanilla to a boil in a heavy saucepan. Gradually whisk hot milk into the sugar-flour mixture until blended, then return to the saucepan and cook over medium-high, stirring constantly, until a thick paste forms (about 2 minutes). Scrape into the bowl with chocolate and butter and stir until melted. Add egg yolks and whisk until glossy and creamy. (The soufflé base can be made 1 day ahead; press plastic wrap directly onto the surface and refrigerate. Bring to room temperature before continuing.)
- Butter eight 3/4-cup soufflé dishes or custard cups and dust with sugar. Using an electric mixer, beat egg whites until frothy. With the mixer running, gradually add 3 tablespoons sugar and the salt; beat until soft peaks form. Fold one-third of the whites into the chocolate base to lighten it, then gently fold in the remaining whites until just combined (a few white streaks can remain). Divide batter among prepared dishes and place on a rimmed baking sheet. (Can be prepared up to 2 hours ahead; leave at room temperature.)
- Preheat oven to 350°F. Bake soufflés until they are puffed above the rim, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.
Recipe Notes
Measuring Tips
These recipes were developed using weight measurements; a kitchen scale is recommended for best results. Volume measurements are provided for convenience, but weights are more precise for baking.
Nutrition
Cardamom Creme Anglaise
Elizabeth LaBau
5 mins
3 hrs
3 hrs 5 mins
2 cups
Ingredients
- 2 tablespoons whole green cardamom pods, crushed
- 1 cup whole milk
- 1 cup whipping cream
- 1/2 cup granulated sugar, divided
- 1/4 vanilla bean, split lengthwise (scrape seeds)
- 4 large egg yolks
Instructions
- Place crushed cardamom pods and seeds in a heavy saucepan over medium-high heat and stir until lightly browned, about 5 minutes. Add milk, cream, and 1/4 cup sugar. Scrape the seeds from the vanilla bean into the pan and add the bean. Bring to a boil.
- Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Gradually whisk in the hot milk mixture, then return to the saucepan and cook over medium-low, stirring constantly, until the custard thickens and coats the back of a spoon (about 2 minutes). Do not boil. Cover and chill until cold, about 3 hours. Strain before serving. (Can be made up to 2 days ahead and refrigerated.)
Recipe Notes
Measuring Tips
These recipes were developed using weights; we recommend using a kitchen scale for baking whenever possible. If you use cups, note that weight-to-volume conversions vary by ingredient.