An elegant plated dessert pairing warm dark chocolate soufflé with red wine stracciatella ice cream and a Gold chocolate cork filled with smooth red wine and red berry milk chocolate ganache.

Level:: Difficult
Makes:: 10 desserts
Shelf life:: Serve immediately after baking

Q.S.

Melted butter, for the moulds
Q.S.

Caster sugar, for the moulds
304 g

Callebaut Callebaut Signature Collection - Dark Origin Chocolate - Rustic Fleur de Cao - 1kg - Callets
142 g

Butter
34 g

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
72 g

Egg yolks
428 g

Egg whites
124 g

Sugar

Brush the moulds with some of the melted butter.
Refrigerate for 5 minutes.
Brush again with the remaining melted butter, then coat with caster sugar.
Tap out any excess sugar.
Melt the chocolate and butter separately.
Combine them, then add the cocoa powder.
Add the egg yolks and mix thoroughly.
Whip the egg whites with the sugar until you obtain a firm meringue.
Gently fold the meringue into the chocolate mixture.
Fill the moulds and clean the rims.
Keep refrigerated until required.
Bake at 190°C until risen.

450 g

Whole milk
360 g

35% cream
300 g

Red wine
48 g

Glucose powder
48 g

Dextrose
36 g

Whole milk powder
4 g

Stabiliser
2 g

Fleur de sel
100 g

Callebaut Callebaut Signature Collection - Dark Origin Chocolate - Zestina Peru - 1kg - Callets

Heat the liquid ingredients to 40°C.
Mix all the dry ingredients together, then add them to the warm liquid.
Heat the mixture to 85°C.
Cool to 4°C and refrigerate overnight.
Churn the ice cream.
At the end of churning, incorporate melted Zestina Peru 65% dark chocolate to create the red wine stracciatella effect.

84 g

35% cream
74 g

Red wine
137 g

Boiron red berry puree
35 g

Trimoline
56 g

Dextrose
56 g

Powdered sorbitol
478 g

Callebaut Milk Chocolate - Power 41 - 2.5kg Callets
77 g

99% butter

Heat the cream, red wine, red berry purée and sugars to 40°C.
Melt the chocolate to 35°C.
Place the warm cream mixture, melted chocolate and room-temperature butter into a container.
Emulsify with a hand blender until smooth and homogeneous.
Pipe at 30–35°C.

Prepare the chocolate soufflé according to the recipe.
Prepare the red wine stracciatella ice cream.
Fill a cork-shaped mould with Callebaut Finest Belgian Gold and allow the shell to crystallise.
Fill the chocolate cork with the red wine & red berry ganache.
Close the mould with chocolate.
Serve the components together.