A Match Made in Chocolate: Chocolate Rose-Scented Soufflé

By Susan Belsinger
January/February 2001
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Serves 6 to 8

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Originally I prepared this recipe with rose water, but I found I wanted a stronger flavor. Rose syrup works well, but cooking down fresh organic rose petals takes longer than this syrup made from the leaves of a rose-scented geranium (Pelargonium spp.). By all means, try rose-petal syrup if you have some on hand.

To make rose geranium syrup:

• 1 cup water
• 1 cup sugar
• 10 to 12 rose geranium leaves

1. Combine all the ingredients in a small saucepan, bruising the leaves against the side of the pan with a spoon. Place over moderate heat and bring to a boil.

2. Cover, remove from heat, and let stand for at least 30 minutes. Remove the leaves and squeeze them into the syrup to extract their flavor.

3. This syrup can be made ahead and kept in the refrigerator for up to 3 months. You can make other herb- flavored syrups in the same manner. Orange mint, peppermint, or spearmint would be good in this recipe; use about five 4- or 5-inch sprigs in place of the rose geranium leaves.

To make soufflé:

• 1/2 cup half-and-half
• 4 ounces semisweet chocolate, broken into pieces
• 1 ounce unsweetened chocolate, broken into pieces
• 1/4 cup sugar
• 2 pinches salt
• 5 extra-large eggs, separated
• 1/4 cup plus 1 tablespoon rose geranium or rose syrup
• 1/2 cup whipping cream
• Organic rose geranium flowers, rose petals, or candied rose petals

1. Preheat the oven to 375° F. Generously butter six 1-cup ramekins or custard cups and sprinkle lightly with sugar.

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