Red Velvet Souffles With Whipped Sour Cream

1. Preheat oven to 350. Grease bottom and sides of 6 (8oz) ramekins with butter. Lightly coat with 3 tbsp sugar, shaking out excess. Place on a baking sheet.
2. Microwave chocolate in a large microwave safe bowl at HiGH 1 minute to 1 minute and 15 seconds or until melted, stiring at 30 seconds 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 tbsp 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 souffles rise.
4. Bake at 350 for 20 to 24 minutes or until souffles rise and are set. A long wooden pick inserted in centre will have a few moist crumbs. Dust with powdered sugar, serve immediately with Whipped Sour Cream.
Note: we tested with Ghirardelli 60% cacao bittersweet chocolate baking bar souffles can be assembled through step 3 and frozen up to 1 week. Bake frozen souffles as directed.
Whipped Sour Cream
Makes 2 cups
3/4 cup whipping cream
1/2 cup sour cream
2 Tbsp sugar
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.