Sweets for Your Sweetheart: Decadent Chocolate Soufflés

Chocolate Soufflés topped with sliced strawberries

What better dessert to show your love to someone than with a warm, gooey, decadent chocolate soufflé?

When you hear the word soufflé, you may get intimidated or nervous. Don’t worry, we have created a foolproof recipe for a chocolate soufflé that will rise to the task. The key to getting the most intense chocolate flavor in a soufflé is to use high-quality chocolate and to make a base of melted chocolate and butter, no starches are necessary. We recommend using deep dark chocolate, but if you are looking for a sweeter soufflé, use milk chocolate or even white chocolate.

One big factor to having the perfect soufflé is to serve it immediately after it comes out of the oven. Your soufflé will have risen perfectly, with a warm, custard-like middle and a perfect crust on top holding it all together. Garnishing a soufflée is where it gets exciting. If your loved one likes fruit, top with some fresh berries or dust with confectioners sugar for a simpler and more elegant soufflé. You might even decide to top it with a scoop of their favorite ice cream!

At Coho Restaurant in Friday Harbor, we offer a chocolate soufflé on our menu topped with crème anglaise and fresh seasonal fruit. If you don’t think you are ready to master this dessert at home, make a reservation at Coho Restaurant and allow us to create the magic of a chocolate soufflé for you.

Chocolate Soufflés


½ c. unsalted butter, at room temperature
4 Tbsp. sugar plus more for coating your ramekin.
9 oz bittersweet chocolate
6 eggs separated
2 tsp. cream of tartar
a pinch of salt


1. Place a shallow pan filled a quarter of the way up the side with water on the middle oven rack. Preheat the oven to 425° F.

2. Grease your soufflé ramekins with either butter or nonstick spray. Place 1 tablespoon of sugar in the ramekin and rotate to coat bottom and sides with sugar. Spill out excess into the next ramekin and repeat until all are coated in sugar, adding additional sugar as needed.

3. Separate egg whites and yolks. Set aside.

4. Fill a small pot with water, bring to simmer. Place chocolate and butter in a medium-sized bowl, place the bowl over the water and mix until melted. Let cool, then whisk in salt and egg yolks, one or two at a time.

5. Using an electric mixer or a whisk, beat the egg whites and cream of tartar until it holds a soft peak. Add 1 tablespoon of sugar at a time and continue to mix until the egg whites have stiff glossy peaks. You will know when they have reached a stiff peak when you lift your whisk, and the egg whites stand up on their own.

6. Using a rubber spatula, move egg whites to one side of the bowl and pour chocolate mixture into the other half. Gently fold the chocolate into the egg whites. Move the spatula around the side of the bowl to start so as not to deflate egg whites. Gradually start folding the chocolate through the middle until incorporated.

7. Fill prepared ramekins 1/2-3/4 of the way full. Gently place ramekins in the oven water bath. Bake for 25 minutes. Do not open the oven door during baking. We know you may want to peek. It’s like Pandora’s box. Don’t do it or your soufflés will deflate.

8. Serve immediately topped with ice cream, fresh fruit, or simply some powdered sugar. Enjoy!

Wine and dine your way through a deliciously romantic Valentine’s dining celebration at Coho Restaurant! Learn more…

Recent Posts

Outstanding in the Farm: Sweet Earth Farm Dinner on August 18

Coho Restaurant is known for its farm-to-table menus, but tonight we’re bringing the table to the farm! Join us at Sweet Earth Farm on August 18 for a meal designed to showcase the freshest flavors of the season! This special evening is hosted by Soroptimist Friday Harbor in partnership with

Read More »

Cook Like a Coho Chef: Pork Cassoulet

Pork Cassoulet   For the Beans: 1lb dry white beans, these can be great northern, flageolet, or cannellini 1 bouquet garni tied in cheesecloth with – 4 sprigs thyme – 4 sprigs rosemary – 2 bay leaves 1 stalk of celery, cut into 1” chunks 1 large carrot, cut into

Read More »
Scroll to Top