Red Velvet Chocolate Souffle With Cream Cheese Icing Sauce

Souffles have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.


Prep time 20 minute(s) Cook time 20 minute(s) Total time 40 minute(s) Yield 4 serving(s)

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
1tbsp flour
1tbsp butter
1/2 cup milk
1 cup chocolate chips
2 nos egg yolks
1 tsp vanilla extract
1 tsp red food coloring
4 nos egg whites
Pinch salt
Cream Cheese
3 oz cream cheese
2 tbsp icing sugar
2 tbsp butter
2 tbsp milk
1 tsp vanilla extract

Instructions

Soufflé
1

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

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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.

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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.

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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

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5

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

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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.

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7

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

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Cream Cheese
1

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

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2

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

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