Roy’s Hot Chocolate Souffle

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!


  • 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.

Recipe adapted from Dinner Then Dessert Roy’s Hot Chocolate Souffle