Roy’s Hot Chocolate Soufflé (Copycat)

Roy’s Hot Chocolate Soufflé (authentic restaurant recipe!) with rich dark chocolate, a crispy exterior and a molten center that’s as easy as a box mix cake!

This Chocolate Soufflé is amazing and rich and even more indulgent topped with my Homemade Vanilla Ice Cream, Fresh Strawberry Sauce (Roy’s serves it with a Raspberry Sauce) or Easy Whipped Cream.

ROY’S CHOCOLATE SOUFFLÉ

Roy’s Hot Chocolate Soufflé was a dessert that I didn’t expect to bowl me over. We were in Hawaii (Maui) last week and I had some of the best food I’ve ever enjoyed in my life.

This soufflé (chocolate cake/soufflé/lava cake –  psst, try my Chocolate Lava Cake too!) was one of the best foods I ate all week (no sponsors here – just so much food I want to wax poetic about).

When I started doing some research on how to create a copycat recipe of Roy’s Chocolate Soufflé I was shocked to see that Roy’s actually shares the EXACT recipe online.

How do I know they aren’t holding back on us? Well. I’m a committed blogger. When I enjoyed this recipe and I knew I was going to recreate it I did my research on Google while the flavors were still fresh. Since I was still on the island and we were heading back the next night I ordered one to go and created the at-home version for a side-by-side taste test.

Note: since I was heading back the next night and I knew the batter had to rest I created the batter that same night so I could bake the at-home version right when I brought the restaurant version back to the hotel room).

It is authentic. Authentically magically delicious.

Here is the original in all it’s glory:

Plus it is EASY. As easy as my Flourless Chocolate Cake. As easy as my Box Mix Hack Cake. So easy you will and should bookmark this recipe as your dessert secret weapon (read: Valentine’s Day or Anniversary dinners.)

The Food in Maui:

Dessert Winners:

The tops when it came to dessert? This dessert wins hands down. Runner ups? We had authentic malasadas (I shared a picture on my Instagram and did a story about them), the legendary Hula Pie at Duke’s and the most amazing Banana Macadamia Crisp at Mama’s Fish House. All three of those recipes are coming soon to the blog too.

Roy’s Hawaiian in Maui:

When it came to savory food the list is long but the most impressive thing was that most of our favorites were from Roy’s in Lahaina, Hawaii! This restaurant was created by Roy Yamaguchi who is a legend on the island. While the chain has since expanded the restaurant was clear they were serving fish caught right outside the restaurant that day.

We loved it so much that after a date night out we went back the next night for a group meal with our friends! Two of our dinners out of six were here, I’d say that’s a compliment to the chef.

I had a delicious Brick Chicken, a great BLT Salad, delicious Crispy Brussels and Cauliflower, Surf and Turf and my husband had basically the most ridiculously indulgent Short Rib and Potato Gratin I’ve ever seen/tasted in my life.

Mama’s Fish House in Paia, Hawaii:

We also loved Mama’s Fish House and we were excited to get a last minute reservation (our second date night of the week).

The Macadamia Crusted Crabcake appetizer was fantastic, I had a delicious Bouillabaisse that was fresh and flavorful, my husband had what he claimed was the most amazing entree of his life, the Panang Curry Fish and we had the Tahitian Black Pearl and the Hana Banana Crisp for dessert.

More restaurants were enjoyed but I have so many more recipes to post I’ll be sure to cover them along the way!

How to Make Roy’s Hot Chocolate Soufflé

• Melt butter and dark chocolate  together.
• Add in sugar, cornstarch and eggs.
• Refrigerate overnight, then preheat oven to 375 degrees.
• Line ramekins with parchment paper and divide mixture into 4 ramekins.
• Bake on a baking sheet for 28-30 minutes.
• Cool for 2-3 minutes, place plate over ramekin upside down.
• Remove ramekin gently (with tongs) and remove parchment paper.
• Serve with vanilla ice cream.

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Helpful Tips:

• You can use semi-sweet chocolate chips if you’d like but dark chocolate is a more authentic copycat.
• I used Guittard chocolate, try to buy a good quality chocolate for the recipe as there are only a few ingredients here.
• No need for a stand mixer here, it took me 5 total minutes with one bowl and a whisk.
• I used ceramic ramekins but if you prefer you can use soufflé tins or even a metal soufflé ring.
• Using muffin tins may be too small and the centers will cook too quickly.

Roy’s Classic Melting Hot Chocolate Soufflé may be one of the most iconic Hawaiian fancy desserts and I’d argue for good reason. This dessert is rich, so you can even share it with someone you care about.

How to Store Roy’s Hot Chocolate Soufflé:

• Serve: You’re going to want to serve this while still piping hot with Vanilla Ice Cream on top so the inside will be molten.
• Refrigerate: If you refrigerate you will lose the magic of the soufflé but if you have to i’d recommend lightly microwaving with a moist paper towel until the center is hot.
• Freeze: I wouldn’t freeze this recipe.

What to serve with Roy’s Hot Chocolate Soufflé:

I’d serve Beef Short Ribs (or the Perfect Crusty Ribeye), Cheddar Polenta, Wedge Salad, Crab Cakes, and Roasted Brussels Sprouts.

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Roy's Hot Chocolate Soufflé

Roy’s Hot Chocolate Soufflé (authentic restaurant recipe!) with rich dark chocolate, a crispy exterior and a molten center that's as easy as a box mix cake!

Yield 4 souffl?s

Prep Time 8 hours hours 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 8 hours hours 40 minutes minutes

Course Dessert

Cuisine American

Author Sabrina Snyder

SaveSaved!PrintRate

Ingredients

 

US CustomaryMetric

• ▢ 12 tablespoons unsalted butter
• ▢ 8 oz dark chocolate chips
• ▢ 4 large eggs
• ▢ 4 large egg yolks
• ▢ 1 cup sugar
• ▢ 3 tablespoons  cornstarch

Instructions

• In a large glass microwave safe bowl melt the butter and dark chocolate chips together in 30 second increments (whisking well after each one) until completely smooth.
• Add in the eggs and egg yolks and whisk well.
• Stir the sugar and cornstarch together in a small bowl then add it to your large bowl and whisk until fully combined.
• Refrigerate overnight covered with saran wrap.
• Preheat oven to 375 degrees.
• Using four 8 ounce ramekins, grease them and line the bottoms and sides with parchment paper.
• Add the batter to them and bake them for 28-30 minutes.
• Let cool for 2-3 minutes, add a plate, upside down, to the top of the ramekin. Use a pot holder and flip the ramekin over gently.
• Gently remove the ramekin and peel off the parchment paper before serving topped with vanilla ice cream.

Nutrition

Calories: 964kcal | Carbohydrates: 93g | Protein: 13g | Fat: 61g | Saturated Fat: 41g | Cholesterol: 450mg | Sodium: 138mg | Potassium: 449mg | Fiber: 2g | Sugar: 70g | Vitamin A: 1547IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 2mg

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