Red Velvet soufflés with Whipped Sour Cream

red velvet soufflés with whipped sour cream Dessert French
Red Velvet soufflés with Whipped Sour Cream
  • Prep 30 min
  • Total 54 min
  • Servings 6

Little soufflés made from rich red velvet. MORE+ LESS-

Updated July 15, 2015


Ingredients for soufflé:

tablespoon butter
tablespoons granulated sugar
(4 ounce) bittersweet chocolate baking bar, chopped
large eggs, separated
cup granulated sugar
tablespoons milk
tablespoon red liquid food coloring
teaspoon vanilla extract
Pinch of salt
tablespoons granulated sugar
Powdered sugar

Ingredients for Whipped Sour Cream

cup whipping cream
cup sour cream
tablespoons sugar


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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