The Red Car Trolley on Buena Vista Street at Disney California Adventure Park

Recipe for Disney Cruise Line’s Chocolate Soufflé

posted on June 10th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One of the most loved desserts onboard our ships is Palo’s chocolate soufflé. It’s the perfect indulgence to conclude an elegant dinner at Disney Cruise Line’s signature specialty restaurant. For those of you who want to impress your next dinner guests, why not try your hand at making it? Don’t skip the special vanilla sauce, and consider serving it with chocolate sauce and vanilla gelato, too, which are all delicious accompaniments!

“Disney

Chocolate Soufflé
Serves 6

3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated

Vanilla Sauce (recipe follows)

  • Preheat oven to 350°F.
  • Set a full kettle of water on to boil.
  • Butter six 4-ounce soufflé cups and coat with sugar; set aside.
  • Bring the milk to a boil in a small saucepan; meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk to a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
  • Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
  • Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
  • Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway the sides of the soufflé cups.
  • Bake for 20 minutes. Serve immediately, with warm vanilla sauce.

Vanilla Sauce

1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks

  • Bring cream and vanilla bean to a low boil in saucepan over medium heat.
  • Combine sugar and egg yolks.
  • Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes, stirring constantly.


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6 Comments

1

Christopher from TX on June 10th, 2013 at 2:25 pm

Has anyone tried substituting Gluten Free all purpose flour in this? I would love to bake this for my wife (she has Celiac) but I’m not sure the Gluten Free flour would work correctly in the souffle. Thanks!

2

Kelli on June 10th, 2013 at 10:42 pm

I was wondering the same thing! My son and I both have Celiac. I may give it a shot because how bad could it be?

3

matt from AL on June 11th, 2013 at 6:29 am

This looks delicious! I may have to try this!

4

Michael on June 11th, 2013 at 7:36 am

We took our first Disney cruise is April 2012 and I am still dreaming about this dessert. I want to go on another cruise just to have this souffle! My husband and I enjoyed it so much we ate it slowly and didn’t speak the entire time. We just got back from a Royal Caribbean cruise and Disney was far better in every respect.

5

Brittney from AL on June 11th, 2013 at 7:41 am

This is amazing on board. But I don’t know if I wanna try it at home. I think I’ll save it as my Disney Cruise Line guilty pleasure :)

6

Linda on July 14th, 2013 at 7:43 am

I have had this desert at Palo and it is fantastic. In fact, Palo was right up there with one of the best all around meals my husband and I have had traveling. The vanilla sauce is a must and a little hot fudge is great too. I totally agree its needs the vanilla ice cream or gelato to top it off. I have made chocolate soufflé at home but this recipe has a few differences I am looking forward to trying. I’m sure Palo will still be my go-to place on my next Disney cruise.

6 Comments