Courtesy of Executive Chef Robert Vargo, LeMont Restaurant

Yield: 2-4 Servings Cooking Time: 1 Hour Difficulty: Hard Full Episode: A Taste of Pittsburgh (Season 8)


  1. Preheat oven to 350° Rub room temperature butter on inside of casserole dishes.
  2. Evenly coat butter within casserole dishes with sugar. Set aside.
  3. Whisk all soufflé sauce ingredients in a small bowl until smooth. Set aside.
Soufflé Batter:
  1. In a pan on low heat, add half the milk, butter and shaved chocolate. Bring to a simmer and set aside.
  2. In a bowl, mix sugar, flour and remaining milk.
  3. Combine mixture with heated mixture. Add chocolate syrup and bring back to simmer until thickened (constantly stir with rubber spatula to prevent scorching).
  4. Once thickened, add egg yolks. Whisk until well-blended. Set aside.
  5. In mixer, whip egg whites until stiff peaks form.
  6. Mix stiff egg whites with soufflé batter until well-blended.
  7. Pour mixture into sugar-coated casserole dishes.
  8. Bake for 30 minutes.
  9. Drizzle with sauce and sprinkle with powdered sugar.


Round Casserole Dishes
Measuring cups
Mixing spoon
Cooking pans
Full Episode: A Taste of Pittsburgh (Season 8)


  • Soufflé:
  • 2-ounce stick Lightly Salted Butter (room temperature)
  • 2 ounces Sugar
  • Soufflé Sauce:
  • 6 ounces Chocolate Ice Cream
  • 4 ounces Whipped Heavy Cream
  • 4 ounces Hershey Chocolate Syrup
  • Soufflé Batter:
  • 1 cup All-Purpose Flour
  • 1 cup Sugar
  • 1-½ cup Whole Milk
  • ¼ stick Lightly Salted Butter
  • 8 Egg Yolks
  • 8 Egg Whites
  • ¼ cup Dark Chocolate, (shaved)
  • ¼ cup Hershey Chocolate Syrup