Warm Chocolate Soufflés, bubbly pink wine…perfect for Valentine’s Day celebrations.

The sweetness in these Tassel Ridge Warm Chocolate Soufflés is the dominant wine pairing component. Tassel Ridge Oskyfizzante® Pink is perfect because it balances the sweetness and complements the chocolate flavors in these soufflés.

Tassel Ridge® Warm Chocolate Soufflés


  • nonstick cooking spray
  • ½ cup unsweetened cocoa powder
  • 6 Tbsp hot water
  • 1 Tbsp unsalted butter
  • 1 Tbsp canola oil
  • 3 Tbsp all-purpose flour
  • 1 Tbsp ground hazelnuts or almonds
  • ¼ tsp cinnamon
  • 3 Tbsp firmly packed dark brown sugar
  • 2 Tbsp honey
  • tsp salt
  • ¾ cup 1% low-fat milk
  • 4 egg whites
  • 3 Tbsp granulated sugar
  • 1 tsp powdered sugar
  • 1 cup raspberries


  1. Preheat oven to 375°F. Lightly coat six 1-cup individual soufflé dishes with cooking spray. Combine cocoa powder and hot water in small bowl. Stir until smooth. Set aside. Melt butter in small, heavy saucepan over medium heat. Add oil. Stir to combine. Add flour, nuts, and cinnamon. Cook for 1 minute, stirring constantly with whisk. Stir in brown sugar, honey, and salt. Gradually add milk. Cook, stirring constantly with whisk until thickened, about 3 minutes. Remove from heat. Stir in cocoa mixture. Cool slightly. Using electric mixer, beat egg whites in large, thoroughly cleaned bowl until foamy. Add granulated sugar 1 tablespoon at a time, beating until stiff peaks form. Using rubber spatula, gently fold ⅓ of egg whites into cocoa mixture. Fold remaining egg whites into cocoa mixture, mixing gently just until no white streaks remain. Gently scoop into prepared dishes. Bake until soufflés rise above rims and are set in center, 15 to 20 minutes. Cool on wire rack, 10 to 15 minutes. Using small fine-mesh sieve, dust tops with powdered sugar. Garnish with raspberries. Serve immediately. Serves 6.

Recipe Notes

Wine Recommendation—Tassel Ridge Oskyfizzante® Pink

Oskyfizzante Pink is a refreshing, sweet, fizzy wine with tropical fruit aromas including pineapple and lychee, followed by green apple and citrus on the palate. Pair with milk chocolates and chocolate and other sweet desserts, or just sip and celebrate. Serve well-chilled.