Red Velvet soufflés with Whipped Sour Cream

Steps

• 1

  Directions for Soufflé: Preheat oven to 350° F . Grease bottom and sides of 6 (8 ounce) ramekins with butter. Lightly coat with 3 tablespoons sugar, shaking out excess. Place on 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 tablespoons 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° F for 20 to 24 minutes or until soufflés rise and are set. (A long wooden pick inserted in center will have a few moist crumbs.) Dust with powdered sugar; serve immediately with Whipped Sour Cream.
• 5

  Directions for Whipped Sour Cream: Beat together all ingredients at medium high speed with a heavy-duty electric stand mixer 45 seconds or just until lightly whipped and pourable. Serve Whipped Sour Cream immediately.