Red Velvet Chocolate Souffle with Cream Cheese Icing Sauce

For the souffle:
Preheat oven to 400 F. Coat four 8-ounce soufflé molds with butter and sugar. Refrigerate molds.

Mix flour into softened butter in a small bowl. Bring milk to a boil in a saucepan. Add butter and flour mixture into the milk and cook for 2-3 minutes until thick. Remove from heat and add the chopped chocolate. Stir until chocolate is melted.

When chocolate is melted, add egg yolks one at a time, beating well after each addition. Beat in Grand Marnier and vanilla. Add food coloring and mix (add enough food coloring for a deep red color).

In a small bowl, whip the egg whites with pinch of salt. Gradually add sugar a little at a time. Whip until egg whites are stiff. Fold a quarter of the egg whites into chocolate base to lighten it. Then fold in the remaining whites.

Spoon or pour mixture into the prepared molds, leaving a bit of head space between the batter and the rim. Reduce oven temperature to 375 F and place molds in the middle of the oven. Bake 10-15 minutes until puffed. Serve immediately with Cream Cheese Icing Sauce.

For the Cream Cheese Icing Sauce:
Put butter and cream cheese into a microwave safe bowl and heat it in the microwave for 20 seconds (or briefly heat in a saucepan over low heat). Whisk in sugar and vanilla. Whisk in milk 1 tablespoon at a time. Serve warm, drizzled over the souffle. Makes ¾ cup.