Palo chocolate souffle recipe

dbond

DIS Veteran
Joined
Aug 18, 1999
Messages
855
Got my Disney Magazine yesterday and they had an article and a recipe about the chocolate souffle at Palo! They also included the recipes for the vanilla and chocolate sauce. I can't wait to try it! The next best thing to being there. :cool:
 
Haven't received mine yet. We'll need to post the recipe on the boards to tie everyone over till their next cruise!;)
 
Yes, PLEASE post the recipes! I have been craving chocolate souffle ever since I started answering questions on this board.

Thank you,

Minigolf Sally
Cozumel Putting Course
 

Palo Chocolate Souffle
(From the Summer 2003 Disney Magazine)

3 T butter, plus more for greasing the souffle cups
6 T sugar, plus more for dusting the souffle cups
1 C milk
3 T flour
3 T Dutch processed cocoa
2 oz (1/3 cup) semi-sweet or bittersweet chocolate, melted
4 eggs, separated

Preheat the oven to 350 degrees and set a full kettle of water on to boil.

Butter 6 four-oz 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 the flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency. Reduce heat and let the mixture cook 1 minute. Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Set aside to cool for 5 minutes, then stir in egg yolks.

In a separate bowl beat egg whites until frothy. Slowly add sugar, 1 T 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 the prepared souffle cups. Place the 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 vanilla and/or chocolate sauces. Serves 6.

Vanilla Sauce

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

Bring cream and vanilla bean to a low boil 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.

Chocolate Sauce

3/4 C boiling water
4 T sugar
6 oz dark chocolate, chopped
3 T cocoa

Bring water and sugar to a boil. Remove from heat and add chocolate. Cover pan and let sit a few minutes until melted. Stir in cocoa until smooth.

ENJOY! Now all we need is a sunset over the ocean and we're there!
 
Thank you! Do you think a half recipe can be done in a toaster oven? I bake muffins in mine!

Now all I need are a three 4 oz souffle cups, some Dutch processed cocoa and a baking dish that will fit in my toaster oven. I have chocolate chips coming soon! Ahhh, life in Cozumel! (You thought I was kidding, didn't you!)

Since I am a chocolate souffle purist, no sauces for me, thanks.

Minigolf Sally
Cozumel Putting Course
 
Thank You, Thank You, Thank You for the recipe. Now I can't wait to try this to see if mine comes as good as their's.
 
YUM...Thanks

And if anyone comes across my all time favorite "Creme Brulee" recipe, please, please post it.

Writing this during the American Idol commercial break. ughh those commercials.


Joanna
 
Still waiting for my summer issue, so thank you for posting. I can't wait to try it.
 

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