Jul 13 2026
Restaurants›Roy's Waikiki›Melting Dark Chocolate Soufflé Recipe

Melting Dark Chocolate Soufflé Recipe

Inspired by Roy's Waikiki
Time1h 30m
Serves4

Vanilla Bean Ice Cream | Raspberry Coulis

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Ingredients

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Soufflé

Raspberry Coulis

Vanilla Bean Ice Cream

Method

Soufflé

  1. 1

    Prepare the Chocolate Mixture

    Preheat your oven to 375°F (190°C). Melt the dark chocolate and butter together in a double boiler or microwave, stirring until smooth. Let cool slightly.

  2. 2

    Whip the Egg Whites

    In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar and continue to beat until stiff peaks form.

  3. 3

    Combine Mixtures

    In another bowl, whisk the egg yolks with the remaining sugar and vanilla extract until pale and thick. Fold the chocolate mixture into the egg yolk mixture, then fold in the flour.

  4. 4

    Fold in Egg Whites

    Gently fold the whipped egg whites into the chocolate mixture until just combined. Be careful not to deflate the mixture.

  5. 5

    Bake

    Grease ramekins with butter and dust with sugar. Pour the soufflé mixture into the ramekins and bake for 12-15 minutes until puffed and set but still soft in the center.

Raspberry Coulis

  1. 6

    Make the Coulis

    In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Strain to remove seeds and let cool.

Vanilla Bean Ice Cream

  1. 7

    Prepare the Ice Cream Base

    In a saucepan, heat heavy cream, whole milk, and sugar over medium heat until sugar dissolves. In a bowl, whisk egg yolks. Slowly add a bit of the warm cream mixture to the yolks to temper them, then return to the saucepan.

  2. 8

    Cook the Mixture

    Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the vanilla bean seeds.

  3. 9

    Chill and Churn

    Let the mixture cool, then chill in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer's instructions.

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