Red Velvet Chocolate Souffle With Cream Cheese Icing Sauce Recipe

Name: Red Velvet Chocolate Souffle With Cream Cheese Icing Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUFFLE:; 1 Tablespoon All-purpose Flour; 1 Tablespoon Unsalted Butter; 1/2 cups Milk; 3-3/4 ounces, weight Bittersweet Chocolate (63%-73%), Chopped; 2 Egg Yolks; 1 teaspoon Grand Marnier; 1 teaspoon Vanilla Extract; 1 teaspoon Red Food Coloring (amount May Depend On Brand Used); 4 Egg Whites; 1 pinch Salt; 1-1/2 Tablespoon Granulated Sugar; Butter And Sugar For Coating Molds; FOR THE SAUCE:; 2 Tablespoons Unsalted Butter; 3 ounces, weight Cream Cheese; 2 Tablespoons Powdered Sugar; 1/2 teaspoons Vanilla Extract; 2 Tablespoons Milk

Servings: persons

FOR THE SOUFFLE:
1 Tablespoon All-purpose Flour
1 Tablespoon Unsalted Butter
1/2 cups Milk
3-3/4 ounces, weight Bittersweet Chocolate (63%-73%), Chopped
2 Egg Yolks
1 teaspoon Grand Marnier
1 teaspoon Vanilla Extract
1 teaspoon Red Food Coloring (amount May Depend On Brand Used)
4 Egg Whites
1 pinch Salt
1-1/2 Tablespoon Granulated Sugar
Butter And Sugar For Coating Molds
FOR THE SAUCE:
2 Tablespoons Unsalted Butter
3 ounces, weight Cream Cheese
2 Tablespoons Powdered Sugar
1/2 teaspoons Vanilla Extract
2 Tablespoons Milk

1
For the souffle:
2
Preheat oven to 400 F. Coat four 8-ounce souffle molds with butter and sugar. Refrigerate molds.
3
Mix flour into softened butter in a small bowl. Bring milk to a boil in a saucepan. Add butter and flour mixture into the milk and cook for 2-3 minutes until thick. Remove from heat and add the chopped chocolate. Stir until chocolate is melted.
4
When chocolate is melted, add egg yolks one at a time, beating well after each addition. Beat in Grand Marnier and vanilla. Add food coloring and mix (add enough food coloring for a deep red color).
5
In a small bowl, whip the egg whites with pinch of salt. Gradually add sugar a little at a time. Whip until egg whites are stiff. Fold a quarter of the egg whites into chocolate base to lighten it. Then fold in the remaining whites.
6
Spoon or pour mixture into the prepared molds, leaving a bit of head space between the batter and the rim. Reduce oven temperature to 375 F and place molds in the middle of the oven. Bake 10-15 minutes until puffed. Serve immediately with Cream Cheese Icing Sauce.
7
For the Cream Cheese Icing Sauce:
8
Put butter and cream cheese into a microwave safe bowl and heat it in the microwave for 20 seconds (or briefly heat in a saucepan over low heat). Whisk in sugar and vanilla. Whisk in milk 1 tablespoon at a time. Serve warm, drizzled over the souffle. Makes 3/4 cup.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE SOUFFLE:, 1 Tablespoon All-purpose Flour, 1 Tablespoon Unsalted Butter, 1/2 cups Milk, and more.

Yes, Red Velvet Chocolate Souffle With Cream Cheese Icing Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Chocolate Souffle With Cream Cheese Icing Sauce

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