I have the PERFECT recipe for you to try this weekend!! Are you ready for a little chocolate…?
[dfb-restaurant id=”91″ align=”right”]
Whether you’re celebrating a special occasion, making a romantic dinner, or just treating yourself to a marathon of your favorite TV show — it’s always good to have a classic recipe like Chocolate Soufflé in your back pocket. Pull it out for some serious shock and awe!
Today, we’re dropping by one of our favorite steakhouses at Disney World, the incredible Shula’s Steakhouse at the Walt Disney World Swan and Dolphin.
I JUST had this dessert a couple of weeks ago, and it remains a favorite! (Stay tuned for our full review soon!)
So…if you’ve ever finished up a dessert at Shula’s and said, “Gosh, I wish I had that recipe,”…well, today is your lucky day!
Here we go!
Shula’s Steakhouse Chocolate Soufflé*
Makes approximately 4-6 individual soufflés
1 tablespoon all purpose flour
1 tablespoon cornstarch
1/4 cup sugar + 1 tablespoon + 1 teaspoon granulated sugar
1 egg, beaten
4 egg yolks, divided
1 1/4 cups half and half
3/4 cup bittersweet chocolate chips
1/2 cup egg whites, room temperature (approximately 4)
Single Serving Ramekins
Melted Butter for Ramekins
Granulated Sugar for Ramekins
To Make Souffle Base Mix:
- Combine flour, cornstarch, 1/4 cup sugar, egg, and 2 egg yolks in a medium stainless bowl. Whisk to combine; set aside.
- In a medium heavy-bottomed saucepan, bring half and half just to the boil.
- Slowly add the hot half and half to the egg mixture, stirring constantly. Once combined return to saucepan and place back on stove. Cook over medium low heat, stirring constantly, and bring to a boil; remove from heat.
- In a separate bowl combine the chocolate and remaining 2 egg yolks. Slowly add the hot pastry cream mixture to the chocolate and egg yolks, continue stirring until the chocolate is completely melted and mixture is smooth.
- Cool mixture slightly.
To Prepare Soufflé:
- Preheat oven to 425 degrees Fahrenheit.
- Place egg whites and 1 tablespoon + 1 teaspoon sugar in the bowl of an electric mixer. Beat at medium speed for approximately 5-7 minutes or until stiff peaks form, being careful not to over mix.
- Fold the whipped egg whites into the chocolate mixture in 2 parts: Half of the mixture to loosen/lighten the base and the remaining gently fold in lightly making sure to incorporate well.
- With a pastry brush, coat soufflé dish with whole butter.
- Place 1 TBL of sugar in ramekin dish, coat and discard excess sugar.
- Ladle soufflé mix into soufflé dish, gently tap dish on hard surface to remove / disperse excess air pockets.
- Bake for 15-16 minutes or until done.
NOTE: 3 oz. base plus 6 oz. whipped egg whites = 1 Soufflé.
Will you be making delicious soufflés in the near future? Let us know in comments below!
*This recipe was adapted for the home cook from Shula’s professional recipe. We didn’t figure you had need for 18 soufflés.