I used to work at this restaurant and I have never ever had a chocolate souffle as good since. I'm so psyched to try the recipe and will review once I have.

Trying to make this for my wife this week. She swears by it even though she has not been back for 20 years. I have never experienced it. Victoria, do you happen to have tried the recipe and can compare to the original? Would love to know your vote. Cheers to the UK (from Canada).

We used to go to mustache cafe and by far the best soufflé I have ever had. Gonna try this recipe. Just had a Godiva chocolate souffle at Brenners and does not even come close to mustache cafe soufflé.

So excited to see this recipe. I went to the Mustache on Melrose over and over! I remember one option was chocolate AND grand mariner soufflé. Is it possible to get this recipe as well? I soooo hope so! Thank you!

I too went to Moustache Cafe for years just for their chocolate soufflé. I live in NYC now and I use Julia Child's recipe. My issue is with the cracking and the collapsing. Moustache Cafe made hundreds of these soufflés a night. Every one of them had flat tops and no cracks. How did they do it? What was their technique? I also don't believe that this recipe here was exactly their recipe either. Their soufflés were stable. When brought out from the kitchen to the table they would hold their shape indefinitely until you cracked the top and added the whipped cream on the side. Someone, please, let's get to the bottom of it. What was Moustache Cafés secret to their chocolate soufflé?