Chocolate and vanilla meet twice in these light-as-a-feather souffles: dark chocolate and vanilla bean are swirled together in the batter, and the dessert is finished with cocoa powder and vanilla ice cream.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees, with rack in lower third. Butter six 6-ounce ramekins; coat with sugar. Place on a rimmed baking sheet.

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  • Whisk together flour, 1/4 cup granulated sugar, and salt in a medium saucepan. Whisk together milk and egg yolks, then whisk mixture into saucepan along with vanilla seeds. Cook over medium-high heat until mixture comes to a boil; let boil 1 minute, whisking frequently. (Mixture should be very thick.)

  • Remove from heat and divide mixture evenly between two bowls. Whisk chocolate into one half; let second half stand 5 minutes, then whisk in sour cream. Press plastic wrap directly onto surface of each; let cool to warm room temperature, about 10 minutes. (Or place over an ice-water bath and whisk until cool.) Souffle bases can be made ahead to this point and refrigerated up to 1 day. Bring to room temperature and whisk to loosen before proceeding.

  • Whisk egg whites to break up a bit, then pour half (about 1/4 cup) into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until foamy; add cream of tartar and beat until soft peaks form. Gradually add 2 tablespoons granulated sugar; beat until peaks are stiff and glossy, 1 to 2 minutes. Spoon a dollop of mixture into chocolate base; whisk to lighten. Add remainder and gently fold in until combined (don't worry if some streaks remain). Repeat with other half of egg whites and vanilla base.

  • Divide chocolate mixture among prepared ramekins, then spoon vanilla mixture into centers. For a marbled effect, swirl with a small spatula. Bake until risen and set, about 16 minutes. Serve immediately, dusted with confectioners' sugar and cocoa powder, with scoops of ice cream.

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