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Disney Dining: Palo chocolate soufflé, the signature Disney Cruise Line dessert

Debra Peterson's photo
Disney Travel Examiner

Although Disney Cruise Line (DCL) ships set a high bar for family cruises by providing fun activities and specially designated aresa for children, tweens, and teens, they're not the only passeners DCL keeps in mind. Disney Cruisies offer amenities, entertainment, and dining designed to appeal to adults.

When members of the Castaway Club, the DCL program for Disney cruise-goers, weigh in on their favorite DCL dining experiences and adult shipboard activities, Palo is one name that comes up again and again.

Palo is an exclusive, adults-only restaurant on the Disney Magic, Disney Wonder, and on the soon-to-set-sail Disney Dream ships. Named after the gondola poles of Italy, Palo offers signature Disney dining in a romantic venue. Beyond its sweeping views of the ocean, Palo features a rich décor of Venetian glass, inlaid wood panels, and atmospheric lighting. A pianist enhances the restaurant’s views and décor. Diners adhere to a dress code, which adds to the restaurant’s upscale elegance.

As the restaurant’s name suggestions, Palo’s dinner features Northern Italian cuisine. The restaurant also offers champagne brunches (cruises of 4 nights and longer) and high teas (cruises 7 nights and longer). Adults can also spend time at Palo relaxing with a drink at the bar.

Palo’s Dinner Menu
Highlights of the dinner menu include the following dishes, which may be paired with Italian wines featuring Super Tuscans such as Sassicaia, Ornellaia and Tignanello, as well as coffee and espresso drinks, and other beverages.

Appetizers:

  • Fritto de Calamari
  • Grilled Portobello Mushroom and Polenta with a Roasted Shallot Sauce
  • Sicilian Pesto Marinated Shrimp Salad
  • Tuscan Minestrone Soup

Main Courses:

  • Beef Tenderloin “Palo”
  • Chicken Braciola
  • Garlic Roasted Rack of Lamb
  • Lobster and Mascarpone Ravioli
  • Penne Arrabbiata
  • Pumpkin and Broccoli with Shrimp and Grappa Sauce
  • Risotto di Mare

Desserts:

  • Chocolate Soufflé
  • Homemade Tiramisù
  • Italian Finale (assortment of gelatos)
  • Pineapple and Almond Ravioli

As one might expect, many DCL guests forgo the Main Dining experience at least once on their trip in order to experience Palo. Reservations for Palo are required – made in advance online or when on board – and there is an additional charge for dining, but for many guests it is the dining highlight of their vacation.

Palo Chocolate Soufflé
While Castaway Club Members praise Palo for its cuisine, there is one dish that return cruisers mention again and again as a must-have dessert for those who enjoy rich, sweet desserts. It is the Palo Chocolate Soufflé, made with Dutch-processed cocoa and drizzled with a warm vanilla sauce.

Palo’s chocolate soufflé is so popular that the Facebook arm of the Disney Cruise Line proided the recipe after posting a question about cruisers’ favorite “adult activity” on its ships. (Palo and its chocolate soufflé, unsurprisingly, mentioned repeatedly.)

So for Disney fans and Disney foodies looking to sample the sweetness of the soufflé, Palo’s official recipe follows.

Palo Chocolate Soufflé Recipe
(6 Servings)

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 cups) semisweet or bittersweet chocolate, melted
  • 4 eggs, separated

Method of Preparation:

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

Palo Vanilla Sauce for Soufflé

  • Bring 1 1/4 cups heavy cream and 1/4 vanilla bean (split lengthwise) to a low boil in saucepan over medium heat.
  • Combine 3 tablespoons sugar and 2 small egg yolks.
  • 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.

Author’s notes about recipe:

  • Using Dutch-processed cocoa, which is treated with alkali, creates a subtler chocolate flavor than unsweetened natural cocoa. Widely available brands include Droste, Lindt, Valrhona, Poulain and Pernigotti.
  • Use whole milk, unsalted butter, and vanilla bean rather than substituting vanilla for the fullest and best control over the soufflé’s flavor.
  • Refer to these soufflé tips.

This article is part of a Disney Dining series. You can also read other articles on Disney news, deals, and advice, or sign up for a free subscription to this Disney Travel column.

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, Disney Travel Examiner

Debra Peterson is a freelance writer and college instructor with an interest in all things Disney, particularly the theme parks. She refers to her obsessive interest as “stalking the mouse.” She writes for both academic and popular publications, including the online magazine Suite101. When not...

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