Watch! magazine took Blue Bloods star Sami Gayle to the L'École Valrhona chocolate school in Brooklyn for a private pastry lesson, where she learned to make a sumptuous chocolate soufflé. Her kitchen partner, chef Sarah Kosikowski, says making this dish doesn't take the guts of an NYPD officer, "You can definitely make this at home, it's a soufflé you can't mess up!" The pastry chef's pro tip: Let the soufflé batter cool before adding the egg yolks, otherwise they cook rather than blend with the chocolate. Sweet!

​Rose Rouge Soufflé by L'École Valrhona

INGREDIENTS:

2½ oz. Valrhona Guanaja 70% dark chocolate

1 medium egg yolks

1/3 cup whole milk

2 tsp. cornstarch

2 medium egg whites

1 tbsp. + 2 tsp. sugar

2 tbsp. whipping cream

1 tsp. corn syrup

1 tsp. honey

2¼ oz. Valrhona Opalys 33% white chocolate

¼ cup cold whipping cream

Rose water to taste

¼ cup raspberries

1 tbsp. + 2 tsp. sugar

¼ tsp. pectin

½ tsp. lemon juice

Raspberries

Vanilla bean ice cream

INSTRUCTIONS:

For the soufflé:

1. In a microwave safe bowl, melt the Guanaja 70% chocolate in 30 second intervals until it reaches 104°F.
2. In medium-sized pot, add a small amount of the cold milk to the cornstarch to dilute, then bring the remaining milk to a boil. Add the cornstarch back into the pot and cook for at least two minutes at a boil, whisking constantly.
3. Remove from the heat and pour over the chocolate in several additions, mixing well before adding more. Check the temperature of the mixture and when it is 122°F, stir in the egg yolks.
4. In a stand mixer with the whisk attachment, whip the egg whites on medium speed to soft peaks while slowly adding the sugar. Fold ¼ of the meringue into the chocolate mixture until smooth. Continue to fold in the remaining meringue ¼ at a time.
5. Butter and sugar four tall coffee glasses halfway, then pipe filling into each glass. Reserve in refrigerator until ready to bake.

For the whipped ganache:

1. Melt the Opalys 33% chocolate to 104°F, taking care not to burn. Combine the first amount of cream with the corn syrup and honey. Bring to a boil.
2. Slowly pour the hot liquid over the melted chocolate, mixing well before adding more.
3. Add the cold cream all at once and mix with an immersion blender. Refrigerate overnight. Add rose water as needed before whipping.

For the raspberry compote:

1. Combine sugar and pectin. In a saucepan, heat the raspberries. Add the sugar/pectin mixture and bring to a boil for 3-4 minutes.
2. Add the lemon juice and pour into a shallow container. Cool in the refrigerator until ready to serve.

Assembly and finishing:

1. Whip the ganache to soft peaks.
2. Bake the soufflés at 400°F for about 6 minutes. Remove from the oven carefully and top with raspberry compote.
3. Place a scoop of vanilla ice cream in the glass, then fresh raspberries. Finish with a dollop of whipped ganache. Serve immediately. (Yields four servings).