Crave chocolate? Take a cue from Blue Bloods‘ Sami Gayle and whip up this decadent dessert.
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
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
Vanilla bean ice cream
For the soufflé:
- In a microwave safe bowl, melt the Guanaja 70% chocolate in 30 second intervals until it reaches 104°F.
- 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.
- 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.
- 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.
- 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:
- 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.
- Slowly pour the hot liquid over the melted chocolate, mixing well before adding more.
- 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:
- Combine sugar and pectin. In a saucepan, heat the raspberries. Add the sugar/pectin mixture and bring to a boil for 3-4 minutes.
- Add the lemon juice and pour into a shallow container. Cool in the refrigerator until ready to serve.
Assembly and finishing:
- Whip the ganache to soft peaks.
- Bake the soufflés at 400°F for about 6 minutes. Remove from the oven carefully and top with raspberry compote.
- 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).