White Chocolate Rosewater Souffles

The ultimate finale to a romantic evening.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

Who doesn’t want airy, fluffy and decadent White Chocolate Rosewater Souffles for them and their honey on Valentine’s Day? I can really think of nothing better to tuck into after a romantic meal and a couple of bottles of wine (or cocktails, if they’re more your thing.)

I’ve been dreaming up a white chocolate and rosewater combo for quite some time now, but to be honest, I was originally aspiring to make more of a mousse-like concoction. After researching various mousse recipes online, I was surprised to find that most mousses are actually made with raw eggs. I had no idea! You learn something new every day.

Although I’ve made things with raw eggs before (like this eggnog) I really felt like playing it safe this time and started flexing my Googling muscles to find a mousse recipe with cooked eggs. I ended up finding this one on the New York Times website, but after trying to adapt it to make it my own, the “mousses” didn’t turn out quite as planned.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

For my first attempt, I (accidentally) omitted any sort of cream or milk, and also failed to boil my water before creating the bath around my ramekins for cooking. The “mousses” looked fine from the outside, but once I dug my spoon into them, I realized they were still quite runny and not set properly.

The second time around, I remembered to add some almond milk (I wasn’t sure it would work but I was out of cream, it ended up working just fine, and it’s healthier!) and I also boiled my water before creating the bath for the ramekins. This resulted in the desserts having an incredibly light and fluffy top layer, with a denser, pudding-like layer underneath. After conducting a very necessary taste test on both the hot-out-of-the-oven and chilled versions and including the hubs so he could weigh in with his opinion, we decided that these were more soufflé-like than mousse-like, and so these White Chocolate Rosewater Souffles were born!

White Chocolate Rosewater Mousse | CaliGirlCooking.com

You may be intimidated by the whole process of making any sort of soufflé, but I promise you it is not that difficult. Do you know how to whip egg whites to stiff peaks with a hand mixer? Then you’ll be fine, because that’s literally the hardest part.

Also, don’t let the two words “water bath” scare you off, it’s another technique that is ridiculously easy but makes you look like a complete pro. Promise.

The great thing about these White Chocolate Rosewater Souffles is that they come together fairly quickly, and can bake off in the oven while you’re enjoying your romantic dinner for two. The other great thing is, because they’re sort of halfway between a mousse and a soufflé, and have that thicker bottom layer, they won’t completely collapse if you don’t eat them right away, like many soufflés do.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

I also love that these soufflés satisfy that sweet tooth without being too incredibly sweet or indulgent. There is no sugar aside from what you use to coat the ramekins, the only sweetness comes from the white chocolate itself. You also get a nice floral note from the rosewater, and of course we can’t forget that signature vanilla extract that is necessary in just about any sort of baked dessert.

Want to take your White Chocolate Rosewater Souffles to the next level?  I highly suggest baking them in these super-cute heart-shaped ramekins and topping them with an assortment of fresh berries (or a berry compote, if you’re feeling really creative) and some fresh mint.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

So now that I have your whole menu planned out for you, I’d love to hear how you and your special man or woman are going to celebrate Valentine’s Day. The hubby and I decided to do our usual romantic night in, and I am so excited because he’s actually cooking ME dinner for once!

I hope your day is full of lots of love and laughter <3 xx

White Chocolate Rosewater Mousse | CaliGirlCooking.com
White Chocolate Rosewater Souffle
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

A delicate, airy white chocolate souffle with a fresh floral hint from a splash of rosewater. The perfect light dessert when topped with fresh berries and mint!

Course: Dessert
Servings: 4 servings
Author: CaliGirl Cooking
  • 1 tablespoon melted unsalted butter, plus 2 tablespoons unsalted butter at room temperature
  • 4 teaspoons sugar
  • 4 ounces white chocolate chips
  • 3 egg whites
  • Pinch of salt
  • 2 egg yolks
  • 2 teaspoons rosewater
  • 1 teaspoon vanilla extract (or vanilla bean paste)
  • 1/4 cup unsweetened vanilla almond milk
  1. Preheat oven to 350 degrees Fahrenheit. Coat four 6-8 ounce ramekins (bonus if they’re heart-shaped!) with the 1 tablespoon of melted butter. Sprinkle 1 teaspoon of sugar into each ramekin and shake to coat all sides. Place ramekins (with a little bit of space in between each one) on a rack in a roasting pan. 

  2. Using a double boiler (or a metal mixing bowl above a saucepan of simmering water,) melt the white chocolate. You’ll want to keep stirring the chocolate as it melts so it doesn’t burn, but if you’re good at multi-tasking, you can whip the egg whites with the pinch of salt while this is happening. In a small bowl, simply combine the whites and salt and beat with a hand mixer until stiff peaks form. 

  3. Once your white chocolate is melted, remove from heat and beat in the 2 tablespoons of butter that are at room temperature. Next, beat in the egg yolks, one at a time, then the vanilla and rosewater. The mixture should have a stiff pudding-like texture at this time. Finally, beat in the almond milk. 

  4. Using a spatula, gently fold the egg whites into the white chocolate mixture. Keep folding until the mixture is smooth (it will be fairly runny.) Pour the batter evenly into the four ramekins in the roasting pan.

  5. Fill the roasting pan with boiling water until it reaches about halfway up the sides of the ramekins. Carefully transfer to the preheated oven and bake at 350 degrees for 25-30 minutes, until the top feels fairly firm. Remove from oven and serve immediately for best results. 

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Harvey Wallbanger Cake

We’re pulling double duty this week.

Harvey Wallbanger Cake | CaliGirl Cooking

If you’re anything like me, you’ll know that any holiday celebrated on a Sunday just screams “brunch!” I mean, if we must celebrate on a Sunday and not get the day after off of work to recover, then we better start celebrating early. You feel me? I need an afternoon/evening after the celebrations to really wind down and get in the mindset of the coming week (plus I do have an approximate 9:00pm bedtime…don’t judge.)

So, I really couldn’t wait until Friday to bring you a boozy recipe. I know I just shared these booze-laced cupcakes for St. Patrick’s Day, but this Harvey Wallbanger Cake is an old family recipe and I just know it will fit fabulously into your Sunday Easter Brunch menu. A boozy, breakfasty cocktail turned into a delicious, tender cake? I’ll take it! And while we’re at it, let’s also throw some Hummingbird Bread and a Spanish Tortilla into the mix. Maybe also a Greyhound 75 or a Pineapple Green Tea Martini? The possibilities are endless.

Harvey Wallbanger Cake | CaliGirl Cooking

But let’s start with this Harvey Wallbanger Cake. Because that’s really where it’s at. As briefly noted above, this recipe dates waaayyyyy back….We’re talking the written recipe that my mom sent me had my Tutu’s name on it (my dad’s mom) and my mom has been making it for us for as long as I can remember.  Nothing like some good ol’ fashioned nostalgia to make a sweet cake even sweeter!

So here’s what we do (and please, no judging, at least not until you taste it): We start with a box of yellow cake mix and a packet of dry instant vanilla pudding. That’s right, folks. CaliGirl Cooking is telling you to go out and buy a box of cake mix and packaged Jello pudding mix. Don’t get used to it, but this recipe is so good that it’s totally worth it. You won’t regret it one bit.

Harvey Wallbanger Cake | CaliGirl Cooking

Harvey Wallbanger Cake | CaliGirl Cooking

To the mix we add the requisite eggs and oil, and then (this is where it gets really exciting) we stir in the classic ingredients in a Harvey Wallbanger cocktail: vodka, Galliano and orange juice. Easy as that! Into a well-oiled Bundt pan this batter goes, into a preheated oven they go, and you’re more than halfway there. Now the toughest part is waiting for the cake to bake while the overwhelmingly delicious aromas permeate the entire house.

Once the cake is baked and almost all of the way cool (keyword “almost”) we drizzle on the powdered sugar glaze that’s made up of, you guessed it, even MORE of the Harvey Wallbanger cocktail ingredients – vodka, Galliano, OJ (shall we call them the Holy Trinity for this weekend?) It’s important that the cake still has a bit of warmth to it so that the glaze has a chance to set up nicely.

Harvey Wallbanger Cake | CaliGirl Cooking

Once baked, the cake will be so fluffy and moist (sorry, had to) that it will keep fine at room temperature for at least a few days. If you want/need it to last longer, of course you can always refrigerate or freeze it.

And that’s Harvey Wallbanger Cake in a nutshell! Pretty easy, huh? Now you know that, even if you’ve ever only made cake from a boxed mix before, you can totally fancy it up and give it a completely new look (and taste!)

Harvey Wallbanger Cake | CaliGirl Cooking

So what do you say? Are you going to give Harvey Wallbanger Cake a shot and serve it this weekend? Speaking of this weekend, what are everyone’s plans? We’re headed up north to spend some time with our families, celebrate a birthday, get my hair did (wedding hair trial day!), etc. etc. I know those 48 hours will go by in a flash but it’s always worth the trip. I’m firmly of the belief that, even if we don’t get any extra days off, it’s a holiday weekend and should be celebrated as so.

No matter what you do, I hope it’s filled with light, happiness and LOTS of laughter! XO

Harvey Wallbanger Cake | CaliGirl Cooking

Harvey Wallbanger Cake

Yield: Makes one cake

A tasty, boozy cake based off of the classic cocktail.


    For the glaze:
  • 1 cup powdered sugar, sifted
  • 1 tablespoon orange juice
  • 1 tablespoon Galliano
  • 1 teaspoon vodka


  1. Preheat oven to 350 degrees Fahrenheit. Using shortening, coat the interior of the Bundt pan so that every nook and cranny is well-greased. Set aside.
  2. In a medium mixing bowl, combine all other ingredients. Using a hand mixer, beat on medium to high speed for 3-5 minutes, or until all ingredients are well combined.
  3. Pour batter into greased Bundt pan. Place in 350 degree oven for 45-55 minutes, or until top is golden and toothpick/cake tester inserted into center of the cake comes out clean.
  4. While cake is baking, make the frosting. Place all glaze ingredients in a small bowl and stir on medium speed with a hand mixer until everything is well combined. Set aside.
  5. Remove Bundt pan from oven and let cool for 10-15 minutes. Once slightly cool, invert cake (in pan) onto a cake stand or plate. Remove pan from cake slowly and carefully. Let cake cool a bit more before glazing. Once cake is mostly cool but is still holding a little heat, drizzle glaze over top. Let sit to cool completely, approximately 30 minutes (if you can keep your hands off that long!)


Wine Pairing: Well why not a Harvey Wallbanger Mimosa?

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Harvey Wallbanger Cake | CaliGirl Cooking

Some for you, more for me 🙂