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Recipe for "Red Velvet Chocolate Souffle With Cream Cheese Icing Sauce"

Tips

1. Do not over beat egg whites.
2. Do let egg whites stand very long (they will deflate).
3. Use a souffle mold with straight sides.
4. Coat the molds with butter but also either sugar, Parmesan, or bread crumbs. I believe this helps the souffle grip the sides and rise.
5. Most souffles should be baked in an oven at 375 to 400 degrees (if heat is too low, the souffle will flatten and spill out of dish. If too high, center will be liquid and top will be crusty)

Ingredients

Soufflé
Flour 1tbsp
Butter 1tbsp
Milk 1/2 cup
Chocolate Chips 1 cup
Egg Yolks 2 nos
Vanilla Extract 1 tsp
Red Food Coloring 1 tsp
Egg Whites 4 nos
Salt Pinch
Cream Cheese
Cream Cheese 3 oz
Icing Sugar 2 tbsp
Butter 2 tbsp
Milk 2 tbsp
Vanilla Extract 1 tsp

Instructions

Soufflé

1

Preheat oven to 180 degrees. Coat four 8oz soufflé molds with butter and sugar. Refrigerate molds.

2

Mix flour into softened butter. Bring milk to a boil. Thicken milk with butter flour mixture and cook for 2-3 minutes until thick.

3

Remove from heat and add chocolate. When chocolate is melted, add egg yolks, one at a time, beating well after each addition. Beat in Vanilla.

4

Add food coloring and mix(add enough food coloring for a deep red color).Whip the egg whites with pinch of salt.Gradually add sugar a little at a time

5

Whip until egg whites are stiff. Fold a quarter of the egg whites into chocolate base to lighten. Fold in remaining whites.

6

Spoon or pour mixture into prepared molds, leaving a ¼ to the rim. Reduce oven temperature to 375 degrees and place molds in middle of the oven.

7

Bake 10-15 minutes until puffed. Serve immediately with Cream Cheese Icing Sauce.

Cream Cheese

1

Heat butter and cream cheese in microwave for 20 seconds (or briefly heat in saucepan over low heat ).

2

Whisk in sugar and vanilla. Whisk in milk 1 tablespoon at a time. Serve warm. Makes ¾ cup.