If you’ve ever sailed on Disney Cruise Line and dined at Palo, then you know just how delightfully wonderful their Chocolate Souffle can be. Not sailing in a while? Then give this recipe a try.
Last week we shared our favorite Disney meals ever. If you haven’t had a chance to read all about it, you can check it out here. My favorite meal came courtesy of Palo on the Disney Dream. The finisher to my meal was the delicious Chocolate Souffle with Warm Vanilla Sauce.
|Chocolate Souffle with Warm Vanilla Sauce|
Unfortunately, there isn’t a Palo around every corner,(wouldn’t it be wonderful if there were) so until the time comes to sail again, this recipe will have to do. It is the perfect dessert for any special at home dinner. I once requested it for my birthday instead of cake. It does take some time to make, so make sure you give yourself lots of time.
Chocolate Souffle with Warm Vanilla Sauce
recipe courtesy of Cooking with Mickey and the Disney Chefs
For the souffles:
- 3 tablespoons butter, plus more for greasing the souffle cups
- 6 tablespoons sugar, plus more for dusting the souffle 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
- 1 and 1/4 cups heavy cream
- 1/4 vanilla bean, split lengthwise
- 3 tablespoons sugar
- 2 small egg yolks
- Preheat the oven to 325 degrees. Set a full kettle of water on to boil.
- Butter six 4-ounce souffle 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 flour and cocoa to the butter and beat with a whisk until it has a smooth, pastelike 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 souffle cups. Place cups in a large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups.
- Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.
- Bring cream and vanilla bean to a low boil in a 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 3-4 minutes.