Ingredients: |
Ingredients: 1 T. Butter
3 T. Sugar
1 (4 oz.) Bittersweet chocolate baking bar, chopped
5 Large eggs, separated (4 in one bowl and 1 in another)
1/3 c. Sugar
3 T. Milk
1 t. Liquid red food coloring
1 t. Vanilla
Pinch of salt
2 T. Sugar
Powdered sugar
1/4 c. Whipping cream
1/2 c. Sour cream
2 T. Sugar
Beat all ingredients at medium speed with an electric mixer for 45 seconds or just until lightly whipped and pourable. Serve immediately.
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Directions: |
Directions:Whipped Sour Cream
Preheat oven to 350ºF. degrees. Grease bottom and sides of 6 (8 oz.) ramekins with butter. Lightly coat with 3 T. sugar, shaking off excess. Place on a baking sheet.
Microwave chocolate in a large microwave-safe bowl at HIGH for 1 minute to 1 min 15 seconds or until melted, stirring at 30-second intervals. Stir in 4 egg yolks, 1/3 c. sugar, and next 3 ingredients. (Discard remaining egg yolk.)
Beat 5 egg whites and salt at high speed with a heavy-duty electric mixer until foamy. Gradually add 2 T. 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.)
To bake, place ramekins in a cake pan and fill pan with water up to the middle of the ramekins. Bake at 350ºF. 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 or sweetened Crème Fraiche.
Note: Recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar. Souffles can be assembled, not baked and frozen up to 1 week. Time to bake frozen souffles is 30 to 35 minutes.
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