Red Velvet Souffle Recipe

Name: Red Velvet Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUFFLE:; 1 Tablespoon Butter, For Greasing The Ramekins; 3 Tablespoons Granulated Sugar; 4 ounces, weight Bittersweet Chocolate Baking Bar, Chopped; 5 whole Eggs, Separated; 1/3 cups Granulated Sugar; 3 Tablespoons Milk; 1 Tablespoon Red Food Coloring; 1 teaspoon Vanilla Extract; 1 pinch Salt; 2 Tablespoons Granulated Sugar; _____; FOR THE TOPPINGS:; 6 pinches Powdered Sugar; 3/4 cups Whipping Cream; 1/2 cups Sour Cream; 2 Tablespoons Granulated Sugar

Servings: persons

FOR THE SOUFFLE:
1 Tablespoon Butter, For Greasing The Ramekins
3 Tablespoons Granulated Sugar
4 ounces, weight Bittersweet Chocolate Baking Bar, Chopped
5 whole Eggs, Separated
1/3 cups Granulated Sugar
3 Tablespoons Milk
1 Tablespoon Red Food Coloring
1 teaspoon Vanilla Extract
1 pinch Salt
2 Tablespoons Granulated Sugar
_____
FOR THE TOPPINGS:
6 pinches Powdered Sugar
3/4 cups Whipping Cream
1/2 cups Sour Cream
2 Tablespoons Granulated Sugar

1
Preheat your oven to 350 degrees F. Grease the bottom and sides of 6 (8 ounce) ramekins with shortening or butter. This is where you use the first measurement of sugar; sprinkle the greased ramekins with sugar, and shake out the excess. Set them aside on a baking sheet.
2
Microwave your chocolate in 30 second intervals, stirring in between each interval, until almost completely melted (about 2 minutes total). Then stir chocolate until it's nice and smooth. Stir in 4 egg yolks (make sure the chocolate isn't too hot), 1/3 cup sugar, milk, food coloring, and vanilla. Throw away the 5th yolk, or cook it up for breakfast.
3
Beat the 5 egg whites and salt on high speed with your mixer. Slowly add the 2 Tablespoons of sugar, beating until stiff peaks form. Fold your egg whites into the chocolate mixture (1/3 at at time). GENTLY spoon this mixture into your ramekins. You'll want to wipe the edge of the ramekins clean while also creating a small indentation around the edges - it helps the souffles rise!
4
Bake at 350F for 21-24 minutes or until the little babies rise and set!
5
Dust with powdered sugar, or top with Whipped Sour Cream, and serve immediately.
6
To make whipped sour cream, simply beat 3/4 cup whipping cream, 1/2 cup sour cream, and 2 Tablespoons sugar until pourable. Serve immediately.

1328

kcal

Calories

Fat

215

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 17 ingredients. The key ingredients include: FOR THE SOUFFLE:, 1 Tablespoon Butter, For Greasing The Ramekins, 3 Tablespoons Granulated Sugar, 4 ounces, weight Bittersweet Chocolate Baking Bar, Chopped, and more.

Yes, Red Velvet Souffle 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 Souffle

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