of course it must be souffle!
I googled chocolate scuffle just for the heck of it to see if anything came up, there was one or two menus that came up, must have been written by your banquet director or someone else typing from someone's hand written notes. There was also one very x-rated option I didn't click on, maybe there was whipped cream involved there too :lol: . But I would say with some certainty that it has to be souffle. Jeez Louise on that banquet director. Make a chocolate souffle, if they don't turn out or fall, you can call it a scuffle.:cool: or a skirmish, or whatever... :rolleyes:
If you're doing chocolate souffles, as you might know, most standard souffles have issues with firing and serving in a very time sensitive fashion. If you have a copy of Bo Friberg's The Professional Pastry Chef, he does "chocolate refrigerator souffles" where you can hold the batter. He says for up to 4 days, but I've never felt safe with that long, but certainly makes the time line more doable.