Chocolate souffle is one of my favorite desserts. It combines my love of chocolate and my love for eating desserts hot out of the oven. I’ve eaten a lot of chocolate souffles at restaurants claiming that it’s their famous dessert, but the best version I’ve ever eaten to date has been the one served at Roy’s Hawaiian Restaurant.
So when I came across the recipe for Roy’s Chocolate Souffle, I knew I had to try it out. The recipe wasn’t too hard to make, but you do have to let the batter refrigerate overnight. My end result didn’t taste exactly like the souffles I’ve had at Roy’s. For one thing, mine weren’t oozing with chocolate. I even tried taking them out early, and while they looked like they were still liquid in the middle, when I broke it open, no chocolate came pouring out. So next time I’ll have to try taking them out even earlier.
The recipe is for four souffles, but I was able to make eight of them. I’ll try this again to see if it was me, or the recipe. I’ve had trouble in the past recreating famous restaurant recipes.