Recipe: Chocolate Souffle, with Two Sauces

Chocolate Souffle Base


339 g         butter
542 g         sugar
660 g         bread flour
236 g         extra brute cocoa powder

9 c         milk
432 g         yolks

1. Mix butter and sugar until sandy
2. Add sifted cocoa powder and flour
3. Scald milk, add
4. Add yolks last

See video for next step:


White Sauce


1 part         Sour cream
1 part        Heavy whipping cream
to taste        Vanilla extract
to taste        Sugar
pinch         Salt

Combine sour cream and whipping cream in stand mixer.
Use wire whisk to beat until thicker consistency, think motor oil.
While whisking, add vanilla extract, sugar, and salt.


Strawberry Sauce A la Carla


2 pints        Fresh Strawberries
2 Tbsp.        Corn Syrup/2.
3 Tbsp.        Honey

Combine all in Blender.
Reduce on Stovetop until proper consistency – like a loose pancake batter.
Keep in mind that a warm sauce is runnier than the same sauce at a cooler temp.





Food handcrafted with care.

We take pride in sourcing products from local growers, ranchers, cheese makers, and dairies. Everything is made in house - from hand-cut french fries to ice cream from scratch, to pickled local veggies.
The American Chestnut Association
Asheville Independent Restaurants


48 Biltmore Avenue
Asheville, NC 28801
(828) 575-2667

Brunch Sat & Sun

10 am - 2:30 pm

Dinner Nightly

5 pm until...

Still Hungry?

Sign up for occasional updates and special offers from Chestnut.
Fear not — we don’t serve SPAM in our restaurant or in your email inbox.
© 2024 Westmoreland & Scully