Roy’s Hot Chocolate Soufflé (Copycat)

4 souffl?s
Prep Time 8 hours 10 minutes
Cook Time 30 minutes
Total Time 8 hours 40 minutes

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 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:Photo of Roy's Souffle in restaurant

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!

Chocolate Souffle batter

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.

Hot Chocolate Soufflé

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 PolentaWedge SaladCrab Cakes, and Roasted Brussels Sprouts. Chocolate Souffle with vanilla ice cream

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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 10 minutes
Cook Time 30 minutes
Total Time 8 hours 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


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


  • 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.


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
Keyword: chocolate, chocolate soufflé, copycat recipe, Soufflé

Chocolate Souffle with ice cream

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. It is Guitard Chocolate……..That is what they use. Sugar substitutes don’t work. They don’t breakdown in the recipe. You have a chalk taste to the batter. When you bake it, the sugar substitute is bitter.

  2. I was wondering if you have tried this and other baked desserts using sugar substitutes such as Erythritol for those of us who need to limit sugar intake. I was curious if they tasted as good.

  3. This looks heavenly! I always love ordering souffle, but was too afraid to make it. Now I am ready to tackle it this weekend. Thanks for sharing!

  4. Wow this recipe does not disappoint! It’s so delicious and super easy to make following your instructions!