Chocolate Red Velvet Souffles with White Chocolate Mascarpone Sauce
OMG… this Chocolate Red Velvet Souffle with white chocolate marscapone sauce recipe will surprise your Honey this Valentines Day!
You know that you can make these the day ahead…
AND this is also a Gluten Free dessert recipe!
These individual chocolate red velvet souffles are so decadent: they’re light and fluffy with delicious dark chocolate flavor. As if that weren’t enough to send your honey into ecstasy, I’ve added a creamy white chocolate marscapone sauce that pours right into the fluffy center. Red food coloring makes them look like delicious red velvet cake, but the bonus is that there is NO GLUTEN in the recipe. Your honey will be drooling all over this…
You don’t have to add the red food gel. Add a chocolate truffle or raspberries on the bottom of the ramekin (it may not come up very high, but the taste will be sinful!)
The secrets to a successful dessert individual souffles:
- A well butter ramekin dusted well with caster sugar
- Eggs at room temperature
- No egg yolks in the egg whites!
- Plus bake them on the lowest rack in your preheated 375 º F oven.
White Chocolate Mascarpone Sauce:
Chef Gerrie's Notes
* Large Mixing Bowl and 3 qtr. sauce pan is needed to fit perfectly to give the double boiler effect… to correctly melt the dark chocolate without scorching or burning. The bowl has to fit over the sauce pan, yet high enough so the water in the saucepan does not touch when water is boiling/strong simmering.
* Caster Sugar a superfine form of granulated sugar. It is used in baking as it dissolves more quickly than granulated sugar. Caster sugar goes by a variety of names, including castor sugar, baker’s sugar, and superfine sugar, the last of which alludes to what exactly it is: a finer granulated sugar. If a grain of granulated sugar is big and a grain of powdered sugar is tiny, caster sugar would be somewhere in between. You can make it by placing the granulated sugar in a food processor or blender. Then, pulse it, until it reaches a super-fine, but not powdery consistency. Let the sugar settle for a few minutes. Otherwise, you’ll end up with a dust cloud when you open the food processor or blender bowl.
* Scharffen Berger Chocolate Maker was founded in San Francisco in 1997 by chocolate connoisseur Robert Steinberg and winemaker John Scharffenberger. The first American “bean-to-bar” chocolate manufacturer in over 50 years, SCHARFFEN BERGER Chocolate Maker led this country’s contemporary resurgence in artisan chocolate-making. It was also the first chocolate maker to label their chocolate with the percentage of cacao inside. In 2005, Hersey’s bought SBC. With an iron clad commitment to upholding the SCHARFFEN BERGER tradition of crafting the world’s most authentic, high-quality and flavorful chocolates. Greater buying power, more effective outreach to cacao farmers and enhanced funding for developing sustainable resources worldwide have been among the many positive results of the acquisition. SCHARFFEN BERGER Chocolate Maker travels the world to source the finest cacao. The best beans are selected from small sustainable farms in fabled cacao-producing countries. Of the more than 150 samples we taste each year, only a select few are chosen to become SCHARFFEN BERGER Chocolate.
* Extra Large Eggs A total of 7 eggs are needed. Be sure no part of egg yolks are in with the whites or your meringue will not develop! To ensure a more stabilized meringue sprinkle with cream of tartar or a little lemon juice.
* White Chocolate, Callebaut White Chocolate White chocolate is made with a blend of sugar, cocoa butter, milk products, vanilla, and a fatty substance called lecithin. Technically, white chocolate is not a chocolate. It doesn’t really taste like chocolate because it doesn’t contain chocolate solids. Callebaut is 100% delicious Belgian white chocolate that has a creamy-caramelly sweetness. When using in baking cookies or muffins it remains snappy after baking.
* Mascarpone Cheese is a buttery, double or triple type cream cheese made from cow’s milk with a slight sweetness. It is ivory-colored, soft, and delicate, similar to butter, but half the calories. It is used in Tiramisú. Try spreading on warm croissants or crusty bread. I use a dollop of mascarpone with a couple of tablespoons of minced celery when I make a arborio rice dishes…aka risotto! The mascarpone adds a slight sweetness that pairs with the freshness of the celery…try it…you may just like it too much!
Bring eggs out of refrigerator to let come to room temperature. This will ensure more volume when whipping up meringue.
Preheat oven to 375º F. Making sure the rack is placed at its lowest level. This will aid in the rise of the souffle.
Prepare individual ramekins with plenty of soften butter on bottom and sides. Over a piece of parchment paper, toss a 1/2 cup of superfine sugar into one buttered ramekin and rotate to cover well bottom and sides. What falls out onto paper, put in the next one…and do the same until all ramekins are well buttered and sugared. Put in freezer until ready to fill!
Separate 7 eggs, reserving thee yolks. The other 4 yolks you can freeze for other use. Mix the 3 reserved yolks in medium bowl whisk yolks well and set aside.
In Large Mixing Bowl that fits the saucepan creating a double boiler whisk the heaping 1/4 C caster sugar, cornstarch, and cocoa until on lumps of cornstarch remain.
Follow with milk, whisking well. Add chocolate pieces, butter, vanilla seeds from bean and along with the bean to the mix.
Place bowl of chocolate mix over saucepan of simmering water making sure bottom of bowl is not touch water. Whisk until mixture is completely smooth, about 2-3 minutes. Remove from heat. Now is the time to add the food red food coloring liquid or gel.
Temper egg yolks into melted hot chocolate by gradually dipping the whisk into hot chocolate mixture then whisking into egg mixture and repeating. Until the egg yolk/chocolate mixture seems to be temper in well. Now, add egg/chocolate mixture into the rest of the large bowl of chocolate mixture.
Place chocolate mixture over simmering water again, whisking smooth and thicken…about 4 minutes. Remove and let come to lukewarm. (If you want to add a special shot of your favorite liquor, this is the time to do it while chocolate mixture is cooling…just sayin)
Make the meringue, using the standing mixer sprinkle the 7 egg whites cream of tartar or lemon juice to give eggs whites a sturdy hold for the folding of the chocolate mixture in to the meringue.
Fold in egg whites a 1/4 at a time into the room temperature chocolate mixture with spatular. Do not worry if you see white streaks.
Remove sugared ramekins from freezer equally ladle chocolate souffle into each ramekin, smooth top. (if you want to add a truffle or raspberries to the ramekin…this is the time…before you ladle the souffle mixture into the ramekin). Also, most importantly, this is the time where you can hold these babies in the freezer for 2-3 days only…making sure they are covered tightly with plastic wrap and aluminum foil. Then just pop these babies in the preheated 375º oven for 30 minutes prior to serving your guests!!!
Make the white chocolate mascarpone sauce In a microwave bowl large enough to hold the white chocolate, butter, and mascarpone cheese. Heat for 20 seconds or so (or briefly in a saucepan over low heat) then, whisk in powder sugar and vanilla first. Follow with a tablespoon at a time of whole milk. Hold over simmering water or reheat under defrost setting in microwave.
Bake non-frozen souffles in 375º F for 12-15 minutes on the lowest rack. Until you see the souffles puffed up nice and high about an inch above the rim. Now for frozen ones bake at the same temperature but for 30 minutes…no longer.
Serve immediately, dust with powder sugar (optional), make a slit on top of souffle with a spoon and to open up a pocket inside of souffle to pour that warm white chocolate mascarpone sauce in side. How sexy are you!