Jul 13 2026
Restaurants›Roy's Waikiki›Roy Yamaguchi’s Melting Hot Chocolate Souffle Recipe

Roy Yamaguchi’s Melting Hot Chocolate Souffle Recipe

Inspired by Roy's Waikiki
Time45m
Serves4

Raspberry Coulis, Lappert’s Vanilla Bean Ice Cream

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Ingredients

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Souffle

Raspberry Coulis

Serving

Method

Souffle Preparation

  1. 1

    Melt Chocolate and Butter

    Preheat your oven to 200°C (392°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

  2. 2

    Mix Dry Ingredients

    In a separate bowl, whisk together the granulated sugar, all-purpose flour, and a pinch of salt.

  3. 3

    Prepare Egg Mixture

    In another bowl, separate the egg yolks from the whites. Whisk the yolks with the vanilla extract and the sugar-flour mixture until well combined.

  4. 4

    Combine Mixtures

    Add the melted chocolate mixture to the egg yolk mixture and stir until combined.

  5. 5

    Beat Egg Whites

    In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture in three batches, being careful not to deflate the mixture.

  6. 6

    Bake Souffles

    Grease ramekins with butter and dust with sugar. Pour the soufflé mixture into the ramekins and bake for about 10-12 minutes until the tops are puffed and set but still soft in the center.

Raspberry Coulis Preparation

  1. 7

    Cook Raspberries

    In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Strain through a fine-mesh sieve to remove seeds.

Serving

  1. 8

    Plate the Dish

    Carefully remove the soufflés from the oven and let cool for a minute. Serve warm with raspberry coulis drizzled on top and a scoop of Lappert’s Vanilla Bean Ice Cream on the side.

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