Red Velvet Soufflés With Whipped Sour Cream

• 1 tablespoon butter
• 3 tablespoons granulated sugar
• 1 (4-oz.) bittersweet chocolate baking bar, chopped
• 5 large eggs, separated
• 1/3 cup granulated sugar
• 3 tablespoons milk
• 1 tablespoon red liquid food coloring
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons granulated sugar
• Powdered sugar

1. Preheat oven to 350u0b0. Grease bottom and sides of 6 (8-oz.) 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, 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 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 350u0b0 for 20 to 24 minutes or until souffles rise and are set. (A long wooden pick inserted in centers will have a few moist crumbs.) Dust with powdered sugar; serve immediately with Whipped Sour Cream.
5. 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.

butter, granulated sugar, bittersweet chocolate baking, eggs, sugar, milk, red liquid food coloring, vanilla, salt, sugar, powdered sugar

Taken from www.myrecipes.com/recipe/red-velvet-souffles (may not work)