Chocolate, Butterscotch and Coconut Grutch Bars

Sharing a holiday family favorite today!

These Chocolate, Butterscotch and Coconut "Grutch" Bars are a holiday favorite and are so easy to make!

We’ve officially entered the month of December, which means it’s officially okay for me to start sharing all of the cookie and bar recipes I’m loving this year, and these Chocolate, Butterscotch and Coconut Grutch Bars are no exception.

I mean, these bars have so many layers of goodness, packing tons of indulgent, delicious flavor into every bite. They are incredibly rich (which is why they are dubbed “grutch” bars in our household) so a little serving goes a long way, but they are just too decadent to pass up. There’s a reason these are my mom’s most requested baked good from us kids once Christmas rolls around!

These Chocolate, Butterscotch and Coconut "Grutch" Bars are insanely delicious and bound to be an instant hit over the holidays.

So here’s what all goes into said Chocolate, Butterscotch and Coconut Grutch Bars (since I couldn’t reasonably fit every ingredient in the recipe title):

A layer of OG graham cracker crust
Flaked coconut
Chopped walnuts or pecans (you choose your fave! I love both.)
Butterscotch chips
Chocolate chips
And, finally, a hefty drizzle of condensed milk

Now, if that doesn’t make you just start drooling already, I don’t know what will!

Seriously though, this combination is deadly and I’m thinking I need to find multiple other ways to combine all these flavors in different types of baked goods to whip up throughout the year. Once every 12 months is not enough. What do you think? Any ideas?

So many layers of goodness in these Chocolate, Butterscotch and Coconut "Grutch" Bars!

The other thing I love about this recipe (besides how insanely tasty it is) is how easy it is to make. I mean, you don’t even need a mixing bowl, people!! That’s right, we layer everything right into the baking dish and pop it into the oven. And seeing as I have a newborn attached to me prettttty much 24/7, this is just the kind of recipe I need if I have any hope of baking up any sweet treats this year.

One little bit of advice: As tempting as it may be, practice all your will power not to cut into these bad boys before they are completely cool. In fact, you may want to pop them into the refrigerator for a little bit to reset after they are done baking and before you slice. Otherwise, you may have a bit of a crumbly mess on your hands (although if this ever happens to me I use it as an excuse to “taste test” and proceed to probably eat the equivalent of one or two entire bars in crumbs.)

I don’t know about you, but I absolutely love all of the sweets and treats recipes that show up on blogs, Facebook, Pinterest, etc. this time of year. I find that I’m always super ambitious at the beginning of the month and bookmark tons of recipes to try, only to fall back on a few favorites once I realize how little free time I actually have. This year, I’m already being forced to slow down a bit with the baby and all, and I’m trying not to put too much pressure on myself as far as getting in the kitchen. I try to cook or bake a little something every day, but if it happens, great and if it doesn’t, I’ve got a beautiful baby girl to spend this special time with.

Give the gift of these indulgent Chocolate, Butterscotch and Coconut "Grutch" Bars this holiday season!

The good news is, I know mom will be making plenty of Chocolate, Butterscotch and Coconut Grutch Bars to keep us satisfied, at least until the New Year when it will really be time for me to get my butt back into pre-pregnancy shape!

Until then, do you have any favorite family recipes to share with me for the holiday season? I’d love to see them or Pin them for future, so please leave ‘em in the comments below! Xx

5 from 1 vote
These Chocolate, Butterscotch and Coconut "Grutch" Bars are a holiday favorite and are so easy to make!
Chocolate, Butterscotch and Coconut Grutch Bars
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

These decadent bars are full of so many layers of goodness they're bound to be a hit with your friends and family this holiday season.

Course: Dessert
Servings: 24 bars
Author: CaliGirl Cooking
Ingredients
  • 1/2 cup butter (one stick)
  • 1 1/2 cups graham cracker crumbs
  • 1 cup flaked coconut
  • 1 cup chopped walnuts or pecans, toasted
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
  • 1 14-ounce can sweetened condensed milk
Instructions
  1. Preheat oven to 350 degrees Fahrenheit (325 degrees Fahrenheit if using a glass pan.) 

  2. Melt butter in a 9-by-13 inch baking dish and sprinkle on graham cracker crumbs. Press down lightly to form a crust.

  3. Sprinkle, in layers, the coconut, nuts, butterscotch chips and chocolate chips.

  4. Drizzle condensed milk evenly over the top, trying your best to avoid getting any on the inside of the pan.

  5. Place in preheated oven and bake for 25-30 minutes. 

  6. Cool completely before cutting into bars. You may want to refrigerate the bars once they have cooled slightly to speed the process along and prevent the bars from becoming too crumbly. 

  7. Keep in a resealable container either at room temperature (if it’s not too warm wherever you are) or in the refrigerator. 

Homemade Caramel Covered Marshmallow Kisses

The perfect holiday treat!

Homemade Caramel Covered Scotch Kisses are the perfect holiday gift.
This post is sponsored by Sonoma Syrup Co.

And I can guarantee you won’t be able to eat just one. If you’re at all familiar with a certain popular candy store’s holiday offerings, these little nuggets of heaven I’ve dubbed “Homemade Caramel Covered Marshmallow Kisses” likely look like something you’ve seen before gracing their shelves before. If not, then prepare to be wowed by a delicious homemade holiday goodie that will put your standard cookie and fudge platters to shame. You’ve been warned.

I generally claim to have no preference between cooking and baking (yes, I’m one of those rare birds), but when the holidays roll around, all I want to do is bake up tasty treats and goodies. I’m a sucker for everything from cookies to coffee cakes, and would happily give up candy bars in exchange for baked goods any day of the week.

Homemade Caramel Covered Marshmallow Kisses are a great addition to any holiday cookie trays you plan on handing out to friends this year.

That’s why I’m so lucky to have partnered with Sonoma Syrup Co. this holiday season to create some super tasty treats using their syrups, extracts, etc. I kicked off the fall season with these Pomegranate Soda Ice Cream Floats, then took advantage of my pumpkin obsession by whipping up this Pumpkin Spice Coffee Cake with Amaretti Crumble. For the month of December, I wanted to showcase their super-fragrant and fresh Pure Vanilla Bean Extract “Crush,” and what better way to do so than with some Homemade Caramel Covered Marshmallow Kisses?

To be honest, this was also somewhat of a self-challenge on my part. You see, homemade marshmallows (and heck, even homemade caramel) have been on my list of “Things That Intimidate Me” for quite some time now. But heck, that’s one of the reasons I started this blog, to not only challenge myself with new projects in the kitchen but also encourage you, my dear readers, to challenge YOURSELVES with cooking adventures that may have previously been holding you back.

Sure, homemade marshmallows require some special ingredients like silver gelatin sheets and acetate (thank goodness for Amazon Prime!) and a careful eye on the stovetop, but when you break things down they’re really not that complicated…and so much tastier than the store-bought stuff! And who better to turn to than the man Thomas Keller for guidance? I referred to his Bouchon Bakery marshmallow recipe for this first little foray into the ‘mallow world, and as usual was thankful for his overly detailed instructions and step-by-step guide.

These Homemade Caramel Covered Marshmallow Kisses are a fun and festive treat for the holidays.

To give the marshmallows an extra-special hit of flavor, I turned to the aforementioned Sonoma Syrup Co. Pure Vanilla Bean Extract “Crush”. I tell ya, it’s amazing what just a little dash of this stuff brings to the table when dressing up a holiday goodie! I’m not even exaggerating when I say you can easily tell that they use only the highest quality Madagascar and Tahitian vanilla as the ingredients. It puts any other mass-produced vanilla extract to shame!

So, after we have the marshmallows made and chilled (carefully following the instructions – I promise it’s not too hard!) we make our super-simple caramel coating. And when I say super simple, I mean super simple – we’re talking just two ingredients and a saucepan away from having a huge batch of Homemade Caramel Covered Marshmallow Kisses ready for all your holiday gift-giving needs. Simply melt together some store-bought caramels with a little bit of heavy cream, let it cool slightly, and you’re ready to dip!

It’s important that you start with the marshmallows frozen so that they don’t melt into a gloppy puddle as soon as you dip them into the warm caramel. It’s equally as important to use parchment paper rather than wax paper when letting your caramel-dipped marshmallows set in the refrigerator and for wrapping them once they are ready to go (I learned this the hard way!)

I know this may all sound intimidating and time-consuming, but I promise, promise, PROMISE these Homemade Caramel Covered Marshmallow Kisses are well worth the little extra TLC they require. I also pinky promise that throwing a handful of these on any cookie or treat platter you happen to be bringing over to a friend or neighbor this season will be very well-received. Don’t be surprised if you leave them asking for more!

Change up your usual cookie platter this holiday season by adding some of these Homemade Caramel Covered Marshmallow Kisses!

You can find the recipe below, and head on over to Sonoma Syrup Co. to order their Pure Vanilla Bean Extract “Crush” ASAP for all of your holiday baking needs!

This post contains affiliate links.

Homemade Caramel Covered Marshmallow Kisses
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 

Vanilla-laced homemade marshmallows are covered in a soft yet chewy caramel to make the perfect sweet treat for the holidays and beyond!

Course: Dessert
Servings: 2 dozen
Author: CaliGirl Cooking
Ingredients
For the vanilla marshmallows*:
  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch
  • 4 sheets Silver Leaf gelatin
  • 3 egg whites
  • 1 tablespoon Sonoma Syrup Co. Pure Vanilla Bean Extract "Crush" (or other vanilla extract)
  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup water
  • 2 1/2 tablespoons light corn syrup
Special equipment for marshmallows:
  • 8 inch square baking dish
  • 8 inch square piece of acetate
  • Candy thermometer
For the caramel coating:
  • 22 ounces individually packaged caramels
  • 1/4 cup heavy cream
Instructions
  1. First, make the marshmallows. Combine the powdered sugar and cornstarch together in a small bowl.

  2. Line 8-inch square baking pan with plastic wrap and sprinkle the wrap generously with the powdered sugar and cornstarch mixture. Set the rest of the powdered sugar mixture aside.

  3. Place the gelatin in an ice bath to soften.

  4. Spray one side of the acetate with nonstick cooking spray, set aside (sprayed side up.)

  5. Prepare a bain marie by placing a metal mixing bowl over a saucepan filled with just two inches of water over medium high heat. 

  6. Remove the gelatin from the ice bath and squeeze dry, place in prepared bain marie. Cook until the gelatin is melted, the reduce heat and keep warm. 

  7. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment.

  8. Combine sugar, water, corn syrup and vanilla extract in a large saucepan and bring to a simmer over medium-high heat. Stir to dissolve the sugar and then simmer an additional 5 minutes or so, or until the temperature reaches 250 degrees Fahrenheit. 

  9. Let the syrup continue to cook and turn the stand mixer on medium speed to start whipping the egg whites. The goal is for the egg whites to be forming medium peaks around the same time the syrup in the saucepan reaches 281-284 degrees Fahrenheit. Once the syrup reaches this temperature, remove it from the heat. If your egg whites start forming medium peaks before the syrup is done, lower the speed on the mixer slightly.

  10. Add the syrup to the egg whites by slowly pouring it down the side as you have the mixer on low. 

  11. Pour in the prepared gelatin and increase the mixer speed to medium-high, about 5 minutes, or until mixture is thickened and glossy, warm but not hot. 

  12. Spray a spatula with nonstick cooking spray and use it to spread the marshmallow mixture into the prepared baking pan that has been lined with plastic wrap. 

  13. Top the spread out mixture with the prepared piece of acetate, sprayed side down, and gently press it down. 

  14. Let mixture stand at room temperature for a few hours to set. 

  15. Once mixture is cooled and set, remove the acetate and coat the top with the reserved powdered sugar mixture as necessary. 

  16. Spray a chef’s knife with nonstick cooking spray and cut the marshmallows into squares, cleaning and re-spraying the knife between each cut. 

  17. Coat the marshmallows with more of the powdered sugar mixture as needed so they are not too sticky. 

  18. Place marshmallows on a cookie sheet or two lined with parchment paper and freeze for at least one hour before dipping in caramel.

  19. Once marshmallows are sufficiently frozen (this will help ensure they don’t melt into nothing as soon as you dip them in the caramel), start preparing the caramel.

  20. Remove the wrappers from the caramels and add them to a small saucepan with the heavy cream over medium heat. Stir occasionally as the caramels melt. 

  21. Once the caramels and heavy cream have melted together and combined to form a creamy caramel, turn off the heat. Using two forks (or spoons, or a combo of both) dunk the marshmallows in so they are sufficiently coated. Place dipped caramels back on parchment paper-lined cookie sheets and refrigerate until caramel is hardened even to remove the kisses from the parchment paper.

  22. Individually wrap the caramels in small pieces of parchment paper and keep refrigerated until ready to serve. (They can stand a short period of time at room temperature, but for longer periods be sure to keep them cool.)

Recipe Notes

*Recipe for vanilla marshmallows adapted from Thomas Keller's Bouchon Bakery Cookbook.

Peanut Butter and Jelly Cheesecake Bars

Who’s up for a back-to-school treat?

Peanut Butter and Jelly Cheesecake Bars are the perfect way to kick off fall and back to school.

I sure am, even though it’s now officially been over 10 years since I’ve been in school. But I mean, c’mon, who doesn’t want some Peanut Butter and Jelly Cheesecake Bars in their life?

I realize it’s not been too long since I posted my last cheesecake recipe, but when you’ve got something good going on I’m all about celebrating it. And when the ideas are flowing I’m always anxious to share them all with you!

These Peanut Butter and Jelly Cheesecake Bars are definitely my jam. They’re the perfect size, meaning you don’t feel completely laden with alllll the dairy after devouring a huge piece. And did I mention they’re full of one of my favorite flavor combinations ever? Yep, in case you didn’t know, I’m a huge fan and could eat PB&J basically every day of my life until the end of time if given the opportunity.

It’s peanut butter-jelly time, my friends.

These Peanut Butter and Jelly Cheesecake Bars are the perfect back-to-school treat for your little ones!

Let me tell you, we are not skimping on any flavor here. Even though it doesn’t seem like much, the peanut butter and jelly flavors really shine along with the cheesecake. Don’t get me wrong, I’m still a huge fan of the Classic New York-Style Cheesecake but, especially at this time of year with school starting up again and fall creeping back onto the scene, it’s fun to mix it up and sneak in some classic childhood combos.

So, what do you think? Ready to hear how perfected the ultimate Peanut Butter and Jelly Cheesecake Bars? You’re going to be blown away by how easy this is…

A bite of these Peanut Butter and Jelly Cheesecake Bars is all you need to soak your day's worries away!

First, we start with a peanut butter-y graham cracker crust. All that’s required for this step is graham crackers, peanut butter, butter and a food processor. That’s it! Pulse it all together and press it into a square baking dish lined with parchment paper. We bake it off just a tad to get things to set a crisp up a bit, then we’re off to the races with our strawberry jelly swirled cheesecake batter!

The first step to Peanut Butter and Jelly Cheesecake Bars: a peanut butter-graham cracker crust!

True to my usual habits, I stuck to using one block of regular cream cheese and one block of light cream cheese for my batter base. Remember, we’re all about that balance! It’s all very similar to my other cheesecake recipes, so if you’ve made either of those before (and even if you’ve not) you’re in good shape to whip these up tonight.

Once the cheesecake batter is poured all over the peanut butter-y graham cracker crust, you’re going to want to strategically place some hefty dollops of your favorite jam or jelly over top. We’re incredibly lucky to have a huge store of homemade jams on hand from my in-laws, so I opted for some classic strawberry, but you can really use any flavor you like.

Drag the dollops through the batter with a knife or toothpick, and you’ll get the beautiful swirly look you see in the photos.

Delicious strawberry jam is swirled through the cheesecake batter in these Peanut Butter and Jelly Cheesecake Bars right before baking.

Into the oven (no water bath required) for a quick 30-ish minutes, then some time to set up in the refrigerator, and you’ll have you AND your kids’ new favorite after-school snack sliced up and ready to devour as soon as they get home from school (or as soon as 5 o’clock rolls around and you’re done with work if you don’t have kids of your own.)

It doesn’t seem like much, but what this recipe lacks in difficulty it most definitely does not lack in flavor. The peanut butter in the crust carries through the entire bar and meets up with the strawberry jam that’s perfectly swirled through the cheesecake, giving you all three flavors in every single bite.

A close-up look at super-tasty Peanut Butter and Jelly Cheesecake Bars.

If these Peanut Butter and Jelly Cheesecake Bars aren’t the perfect September treat, I don’t know what is!

Peanut Butter and Jelly Cheesecake Bars
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

 Combining a classic back-to-school flavor pairing - peanut butter and jelly - with creamy cheesecake, all in easy handheld bar form. The perfect after-school snack!

Course: Dessert
Servings: 12 bars
Author: CaliGirl Cooking
Ingredients
For the graham cracker crust:
  • 8 full sheets graham crackers
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons butter, melted
For the cheesecake:
  • 8 ounces cream cheese, at room temperature
  • 8 ounces light cream cheese, at room temperature
  • 2 eggs
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/4 cup light sour cream
  • 1/4 cup of your favorite jam or jelly
Instructions
  1. Preheat the oven to 325 degrees Fahrenheit. Line a 9x9-inch glass baking dish with parchment paper, leaving an inch or two hanging off the sides. Set aside.

  2. Now, make the crust. Combine graham crackers, peanut butter and butter in a food processor and pulse until crumbly yet sticky. Press this mixture into the prepared baking dish and bake in the 325 degree oven for 10 minutes. 

  3. While crust is baking, prepare the cheesecake filling. In the bowl of a stand mixer, combine the cream cheeses, eggs, sugar, flour, vanilla and sour cream. 

  4. Remove crust from oven and increase oven temperature to 350 degrees Fahrenheit. Pour cheesecake batter over the graham cracker crust.

  5. Place jam or jelly in a small ramekin and microwave for 20 seconds. Scoop dollops of jam evenly over top of cheesecake batter, then drag a knife or toothpick through the dollops to create a swirl pattern. 

  6. Bake cheesecake in 350 degree oven for 30-35 minutes, or until the edges begin to turn golden and the middle is still slightly jiggly. Let rest, out of the oven, until cool enough to touch and then transfer to the refrigerator. Refrigerate for at least a few hours or overnight.

  7. Remove cheesecake from the refrigerator and, using the overhanging parchment paper, pull bars out of the baking dish and onto a cutting board. Use a sharp knife to cut the cheesecake into 12 bars. Enjoy!

Peanut Butter and Jelly Cheesecake Bars | CaliGirlCooking.com

Pomegranate Soda Ice Cream Float

The perfect precursor to the weekend!

Pomegranate Soda Ice Cream Floats are the perfect way to bridge the gap between summer and fall. Plus they're easy and so refreshing!
This post is sponsored by Sonoma Syrup Co.

The perfect drink and dessert all in one, this Pomegranate Soda Ice Cream Float just might have to make an appearance at any end-of-summer festivities you’ll be hosting over the next couple of weekends. Because we can’t say “sayonara” to summer without a proper send-off now, can we?

I’m not sure if I’ve ever shared it here on the blog, but the hubs and I are just a bit obsessed with root beer floats. I’m not too sure what brought our obsession about, I think one day early on in our relationship we were talking about how it had been so long since either of us had enjoyed the favorite childhood dessert, so we then proceeded to go out to the grocery store and get all the fixin’s. Since then, root beer floats have been a go-to special treat for us. So much so that we even served them at our wedding last summer!

So when the folks at Sonoma Syrup Co. asked me to create a fun Labor Day-themed recipe using their Pomegranate Grenadine Simple Syrup, a float was the first thing that came to mind. I mean, who doesn’t want to celebrate the last long weekend of summer with ice cream and the sweet, delicious flavor of pomegranate, which just so happens to be coming into season as we speak? The Pomegranate Soda Ice Cream Float was born.

A Pomegranate Soda Ice Cream Float is the perfect end-of-summer treat to kick off the weekend. And it's so easy to make!

Now, you could be really fancy and whip up some of your own vanilla ice cream for the float, but if you’d rather spend your weekend enjoying friends, family, the outdoors, etc., you’ll be just as well off by grabbing some high-quality premade stuff from your local grocery store.

Aside from the ice cream, all you’ll need for this show-stopper of a recipe is some soda water, Sonoma Syrup Co.’s Pomegranate Grenadine Simple Syrup (the real star of the show) and fresh pomegranate arils to add some festive color and a little tart crunch to the drink.

Fresh pomegranate arils are the perfect topping for these super-easy Pomegranate Soda Ice Cream Floats.

If you haven’t made your own soda before, prepare to have your mind blown. Even if you don’t own a fancy SodaStream, as long as you have a good stock of flavored simple syrups and some bubbly water on hand (store bought is a-ok), you can make a myriad of flavors. All you have to do is stir together the syrup and soda and you have a tasty, refreshing drink in no time at all!

So that’s our first step: mixing together the Pomegranate Grenadine Simple Syrup and some soda water to make the perfect topper for our vanilla ice cream.

The next step is to load up a big glass with said ice cream (I’ll let you decide how much, I know the ratio of ice cream to soda is definitely based on one’s personal preference) and then top with the pre-made soda.

Finally, sprinkle your fresh pomegranate arils over top and be sure to serve your floats with both a straw and a spoon for maximum enjoyment.

All you need to enjoy these easy and delicious Pomegranate Soda Ice Cream Floats are a straw and a spoon!

Whether you mix these up today or wait until Labor Day weekend comes around, I’ll bet there will be no dreading going back to school when there are Pomegranate Soda Ice Cream Floats involved!

Pomegranate Soda Ice Cream Floats
Prep Time
10 mins
 

This new take on the classic float features a delicious pomegranate flavor and fresh vanilla ice cream - the perfect way to send off summer!

Course: Dessert, Drinks
Servings: 2 floats
Author: CaliGirl Cooking
Ingredients
  • 1 cup soda water
  • 2 tablespoons Sonoma Syrup Co. Pomegranate Grenadine Simple Syrup
  • Vanilla ice cream
  • Fresh pomegranate arils, for garnish
Instructions
  1. In a large measuring cup, gently stir together the soda water and pomegranate simple syrup.

  2. Fill two large glasses with desired amount of vanilla ice cream. Pour even amounts of pomegranate soda over each mound of ice cream.

  3. Garnish with fresh pomegranate arils and serve with both a straw and a spoon!

Pomegranate Soda Ice Cream Floats | CaliGirlCooking.com

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 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
Ingredients
  • 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
Instructions
  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. 

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!