Photo: Jennifer Davick; Styling: Buffy Hargett
Total Time
47 Mins
Makes 6 servings

These snazzy red velvet soufflés are not only eye catching, but drool-worthy desserts that will dazzle any holiday table.

How to Make It

Step 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.

Step 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.)

Step 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.)

Step 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.

Step 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.

Ratings & Reviews


February 06, 2017
I have made this at least 3 times over the years. I love it. So very pretty and easy. I does freeze and cook great.

Kriscraf's Review

December 18, 2011
I prepared this more than once in 2010/2011, it is excellent and easy to prepare, everyone I have served it to raved about it and wanted the recipe!

RedVelvetLady's Review

November 15, 2011
Again, this is not the flavor of Red Velvet. These are only chocolate souffles turned red. True Red Velvet is the flavor of buttermilk, vinegar and a little cocoa. None here.