A Match Made in Chocolate: Chocolate Rose-Scented Soufflé

(Page 2 of 2)

January/February 2001
By Susan Belsinger 
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2. Combine the half-and-half, chocolate, sugar, and salt in a heavy-bottomed saucepan. Place over medium–low heat. Whisk the chocolate as it melts to make a smooth mixture. Remove from heat when the chocolate is completely melted.

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3. Beat the 5 yolks, one at a time, into the chocolate mixture. Whisk the 1/4 cup rose geranium syrup, 1 tablespoon at a time, into the chocolate. In a separate bowl, beat the egg whites until stiff but not dry.

4. Whisk about a cup of the egg whites into the chocolate mixture. Then pour the chocolate mixture into the whites and fold until just blended. Pour the mixture into the prepared dishes and bake in the lower half of the oven for about 12 minutes, until they are set.

5. While the soufflés are cooking, whip the whipping cream with 1 tablespoon of sugar until almost stiff. Whisk in about 1 tablespoon rose geranium syrup and taste; add a little more if desired.

6. Remove the soufflés from the oven. Scatter a few fresh rose petals or rose geranium flowers over the top if you have them or garnish each soufflé with a candied rose petal. Serve the soufflés immediately and pass the whipped cream. (You have 5 to 7 minutes to serve the soufflés before they start to deflate.)

7. If you have leftover soufflés, you can refrigerate them and eat them the next day. Their texture will be more dense, but they are still tasty served at cool room temperature.

Click here for the original article, A Match Made in Chocolate.

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