Make this EASY Red Velvet Soufflé for your special sweetheart this Valetines! It’s quick, easy, and can even be made with a sugar substitute. Bon Appetit’!
Red Velvet Soufflés With Whipped Sour Cream
1 Tbsp butter
3 Tbsp. granulated sugar
1 (4-oz.) bittersweet chocolate baking bar, chopped
5 large eggs, separated
1/3 cup granulated sugar
3 Tbsp. milk
1 Tbsp. red liquid food coloring
1 tsp. vanilla extract
Pinch of salt
2 Tbsp. granulated sugar
Preheat oven to 350 degrees. 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. 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 eggs yolks, ¼ cup sugar, and next 3 ingredients. (Discard remaining egg yolk.)
Beat 5 egg whites and salt at high speed with a heavy-duty electric 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 indention around edges of mixture. (This will help the soufflés rise.)
Bake at 350 degrees 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.
Whipped Sour Cream Makes about 2 cups
¼ cup whipping cream, ½ cup sour cream, 2 Tbsp. sugar
Beat together all ingredients at medium to high speed with a heavy-duty electric stand mixer 45 seconds or just until lightly whipped and pourable. Serve whipped sour cream immediately.