RECIPE: Disney Cruise Line’s Chocolate Souffle From Palo

I think the we can all agree that we need more chocolate in our lives, but not just any chocolate. Today I’m bringing you the sophisticated delicacy that can normally only be found out at sea, the Palo Chocolate Souffle! You don’t have to wait for your next Disney Cruise to enjoy this decadent treat. Now you can recreate the magic at home!

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On my family’s recent voyage aboard the Disney Dream to ring in 2020, my husband and I made reservations at the Italian-inspired  Palo restaurant. We were definitely not disappointed. This dining experience is reserved exclusively for adults. Everyone is invited to indulge in a menu of delectable modern Italian cuisine, coupled with a sophisticated atmosphere and superior service. It was, simply put, magical.

But one of my wishes is that I could have my whole family enjoy this experience. Now, with this recipe for the Palo Chocolate Souffle, we can all enjoy this treat from home in our PJs!

Palo Chocolate Souffle

Serves 6 

Ingredients 

• 3 tablespoons butter, plus more for greasing the soufflé cups 
• 6 tablespoons sugar, plus more for dusting the soufflé cups 
• 1 cup milk 
• 3 tablespoons all-purpose flour 
• 3 tablespoons Dutch-processed cocoa 
• 2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted 
• 4 eggs, separated 
• Vanilla Sauce (recipe follows) 

Directions 

1. Preheat oven to 350°F. 
2. Set a full kettle of water on to boil. 
3. Butter six 4-ounce soufflé cups and coat with sugar; set aside. 
4. Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk to a smooth, paste-like consistency. Reduce heat and cook for 1 minute. 
5. Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks. 
6. Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined. 
7. Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway the sides of the soufflé cups. 
8. Bake for 20 minutes. Serve immediately, with warm vanilla sauce. 

Vanilla Sauce 

Ingredients 

• 1 1/4 cups heavy cream 
• 1/4 vanilla bean, split lengthwise 
• 3 tablespoons sugar 
• 2 small egg yolks 

Directions 

1. Bring cream and vanilla bean to a low boil in a saucepan over medium heat. 
2. Combine sugar and egg yolks. 
3. Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes. 

Are you wanting to kick this up a notch? Then how about making your own version of the restaurant’s signature Balsamic Grande cocktail. This refreshing drink features vodka, a splash of 5-year-old balsamic vinegar and fresh muddled strawberries.

This is just one item on Palo’s robust menu of adult beverages, including inventive cocktails and classic reserve wines. The restaurant’s wine list, with 99 percent Italian wines, includes about 90 labels from all regions of Italy, including a sparkling Prosecco, a lush red Barolo made just for Palo, and some of the best Super Tuscans.  

Check out this video to see how you can make it at home. 

Ready to experience Disney for yourself? There are still many magical packages available for 2020 AND 2021!  Fill out our form below for your FREE, no-obligation quote with an Authorized Disney Vacation Planner with MickeyTravels!

Do you want more help planning your next Disney vacation? As an Authorized Disney Vacation Planner, my goal is to help you plan the Magic your way. I also create customized itineraries, book advanced dining and FastPass+ reservations, monitor for discounts for your vacation, and much much more! Also, did I mention that my services are FREE? Get in touch toll-free at 1-800-454-4501, via email at SPhillips@MickeyTravels.com or follow me on Facebook!