Palo, the adult only restaurant on the Disney Dream, Wonder and Magic, offers fantastic food and a wonderful atmosphere for a night away from the kids. What Palo may be best known for however is their Chocolate Soufflé, a wonderfully delicious dessert. If you have ever eaten at Palo, I am sure you have had the same recurring dream I have, to pour that wonderful chocolate sauce over every dessert imaginable.
If you are patient, and a decent cook, you can now enjoy Palo’s Chocolate Soufflé at home (good luck!). The recipe below makes 6 soufflés.
Ingredients
- 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 cups) semisweet or bittersweet chocolate, melted
- 4 eggs, separated
Preparation
- Preheat oven to 350. Set a full kettle of water on to boil.
- Butter six 4-ounce soufflé cups and coat with sugar, set aside.
- Bring milk to boil in a small saucepan. Meanwhile, melt 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 cook for 1 minute.
- Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir egg yolks.
- Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until 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 up the sides of the soufflé cups.
- Bake for 20 minutes. Serve immediately with warm vanilla sauce.
Palo Vanilla Sauce for Soufflé
- Bring 1 1/4 cups heavy cream and 1/4 vanilla bean (split lengthwise) to a low boil in saucepan over medium heat.
- Combine 3 tablespoons sugar and 2 small 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.
If you successfully complete the dessert, please let us know how it compares to Palo.
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