Red Velvet Souffle

Preheat your oven to 350 degrees F. Grease the bottom and sides of 6 (8 ounce) ramekins with shortening or butter. This is where you use the first measurement of sugar; sprinkle the greased ramekins with sugar, and shake out the excess. Set them aside on a baking sheet.

Microwave your chocolate in 30 second intervals, stirring in between each interval, until almost completely melted (about 2 minutes total). Then stir chocolate until it’s nice and smooth. Stir in 4 egg yolks (make sure the chocolate isn’t too hot), 1/3 cup sugar, milk, food coloring, and vanilla. Throw away the 5th yolk, or cook it up for breakfast.

Beat the 5 egg whites and salt on high speed with your mixer. Slowly add the 2 Tablespoons of sugar, beating until stiff peaks form. Fold your egg whites into the chocolate mixture (1/3 at at time). GENTLY spoon this mixture into your ramekins. You’ll want to wipe the edge of the ramekins clean while also creating a small indentation around the edges – it helps the souffles rise!

Bake at 350F for 21-24 minutes or until the little babies rise and set!

Dust with powdered sugar, or top with Whipped Sour Cream, and serve immediately.

To make whipped sour cream, simply beat 3/4 cup whipping cream, 1/2 cup sour cream, and 2 Tablespoons sugar until pourable. Serve immediately.