ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Velvet Soufflés with Whipped Sour Cream

Photo: Jennifer Davick; Styling: Buffy Hargett
Total time 47 mins
Yield Makes 6 servings
These snazzy red velvet soufflés are not only eye catching, but drool-worthy desserts that will dazzle any holiday table.

Ingredients

  • 1 tablespoon butter
  • 3 tablespoons granulated sugar
  • 1 (4-oz.) bittersweet chocolate baking bar, chopped
  • 5 large eggs, separated
  • 1/3 cup granulated sugar
  • 3 tablespoons milk
  • 1 tablespoon red liquid food coloring
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons granulated sugar
  • Powdered sugar
  • Whipped Sour Cream

How to Make It

  1. Preheat oven to 350°. Grease bottom and sides of 6 (8-oz.) ramekins with butter. Lightly coat with 3 Tbsp. sugar, shaking out excess. Place on a baking sheet.

  2. Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute to 1 minute and 15 seconds or until melted, stirring at 30-second intervals. Stir in 4 egg yolks, 1/3 cup sugar, and next 3 ingredients. (Discard remaining egg yolk.)

  3. Beat 5 egg whites and salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add 2 Tbsp. sugar, beating until stiff peaks form. Fold egg white mixture into chocolate mixture, one-third at a time. Spoon into prepared ramekins. Run tip of thumb around edges of ramekins, wiping clean and creating a shallow indentation around edges of mixture. (This will help the soufflés rise.)

  4. Bake at 350° for 20 to 24 minutes or until soufflés rise and are set. (A long wooden pick inserted in centers will have a few moist crumbs.) Dust with powdered sugar; serve immediately with Whipped Sour Cream.

  5. Note: We tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar. Soufflés can be assembled through Step 3, and frozen up to 1 week. Bake frozen soufflés as directed.