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.
Tips
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
- 1
-
Preheat oven to 180 degrees. Coat four 8oz soufflé molds with butter and sugar. Refrigerate molds.
- 2
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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
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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
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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
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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
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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
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Bake 10-15 minutes until puffed. Serve immediately with Cream Cheese Icing Sauce.
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- 1
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Heat butter and cream cheese in microwave for 20 seconds (or briefly heat in saucepan over low heat ).
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- 2
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Whisk in sugar and vanilla. Whisk in milk 1 tablespoon at a time. Serve warm. Makes ¾ cup.
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Recooks
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