Red Velvet Souffle

14 Feb

Happy St. Valentine’s Day! While hubby and I never do anything elaborate to celebrate, I still like to bake a little something special to show I care.

To be honest, I’ve been completely intimidated by the idea of making a souffle. I’ve seen them made on Food Network and various food blogs and have heard the warnings about how temperamental they can be and the risks of them caving in. But I finally sucked up my fears and decided to give it a try. Key word: try.

I meticulously followed the directions and felt good about it. Once they were in the oven, it was the moment of truth. I turned on the oven light and took a peek – they looked beautiful!

Whew – what a relief! I can’t wait to really master this food and attempt other flavors, both sweet and savory. This time around, I actually halved the recipe because: 1. I didn’t have enough ramekins available and 2. I didn’t want to risk having a ton of failed desserts sitting around, just in case.

Needless to say, this was a surprising success. Who wouldn’t love a red fluffy dessert on St. Valentine’s Day? Hubby and I sure did – hope you had fantastic day full of love and sweet things too! 🙂

Red Velvet Souffle

Ingredients:
1 Tbsp Butter or Cooking Spray
4 oz Bittersweet Chocolate Baking Bar, Chopped
5 whole Eggs (separated)
1/3 cup Sugar
3 Tbsp Milk
1 Tbsp Red Food Coloring
1 tsp Vanilla Extract
1 pinch Salt
2 Tbsp Granulated Sugar

Yield: 6 souffles

Directions:
Preheat your oven to 350 degrees F. Grease the bottom and sides of 6 ramekins butter or cooking spray. Set the ramekins aside on a baking sheet.

Microwave the chocolate in a bowl at 30 second intervals, stirring in between each interval, until almost completely melted (about 2 minutes total). Then stir the chocolate until smooth. Stir in 4 egg yolks (make sure the chocolate isn’t too hot), 1/3 cup sugar, milk, food coloring, and vanilla.

Beat the 5 egg whites and salt with a whip attachment on high speed with your mixer. Slowly add the 2 Tbsp of sugar, beating until stiff peaks form. Carefully fold the egg whites into the chocolate mixture (1/3 at at time). Very gently spoon the mixture into the ramekins.

Bake for 21-24 minutes or until they rise and set. Dust the tops with powdered sugar or add a dollop of whipped cream. Serve immediately and enjoy!

Source: The Hill Country Cook

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