The Circular at Hotel Hershey’s Chocolate Souffle

AAA Diamond Designation: Four Diamond (Distinctive fine dining, well-serviced amid upscale ambience. Learn more about AAA Diamonds.)

Location: 100 Hotel Rd, Hershey, Pa.

If anyone knows a good chocolate recipe, it’s Hershey. Enjoy a taste of the sweetest place on Earth at home with this dark chocolate souffle from the Hotel Hershey’s flagship restaurant, The Circular, courtesy of Hershey’s Corporate Pastry Chef, Cher Harris.

Overlooking Hotel Hershey’s garden and reflecting pool, The Circular is known for its spectacular views and expertly prepared menu, focused heavily on steaks and chops. “Start out with the classic lobster bisque but save room for the sinful chocolate desserts,” recommends a AAA inspector in a Diamond review.

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We know exactly which dessert we would choose. A staple on The Circular menu for over 20 years – naturally starring Hershey’s Special Dark Chocolate – the dreamy chocolate soufflé puts an exclamation point on any great meal.

Hershey’s Dark Chocolate Souffle

• 6 ounces Hershey’s Special Dark Chocolate
• 1.3 ounces bread flour
• 1 ounce butter
• 6.5 ounces whole milk
• 1/8 teaspoon salt
• 2 ounces egg yolks
• 7 ounces egg whites
• 1/4 teaspoon cream of tartar
• 1.5 ounces granulated sugar
• ½ teaspoon orange zest, fresh

Heat oven to 375 degrees, using convection if possible.

Melt the chocolate over a double boiler. (After bringing water to a boil, turn off heat and place bowl filled with chocolate over steaming pot to melt.)

In a separate saucepan, whisk flour and butter over heat until incorporated and to cook out starch, approximately 2 minutes. Whisk milk in four parts, whisking to smooth after each addition. Cook to thicken/smooth.

Add flour mixture to the chocolate (over warm water bath) and whisk vigorously to smooth. Add the salt and egg yolks and whisk until smooth.

Whip the egg whites and cream of tartar until foamy. Stream in the sugar and whip to a medium peak (like shaving cream). Fold in the chocolate mix and the orange zest; first fold 1/3 of whites into chocolate bowl to loosen, then fold the chocolate into the bowl of whites with a whisk.

Portion into buttered/sugared ramekins. Bake for 12 minutes.

Makes 4 individual ramekins.

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For more restaurant recipes, visit AAA.com/DiamondDish.