The Pioneer Woman Tasty Kitchen
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Red Velvet Chocolate Souffle with Cream Cheese Icing Sauce

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Level: Intermediate

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Description

A decadent dessert that will satisfy any sweet craving.

Ingredients

  • FOR THE SOUFFLE:
  • 1 Tablespoon All-purpose Flour
  • 1 Tablespoon Unsalted Butter
  • ½ cups Milk
  • 3-¾ ounces, weight Bittersweet Chocolate (63%-73%), Chopped
  • 2  Egg Yolks
  • 1 teaspoon Grand Marnier
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Red Food Coloring (amount May Depend On Brand Used)
  • 4  Egg Whites
  • 1 pinch Salt
  • 1-½ Tablespoon Granulated Sugar
  • Butter And Sugar For Coating Molds
  • FOR THE SAUCE:
  • 2 Tablespoons Unsalted Butter
  • 3 ounces, weight Cream Cheese
  • 2 Tablespoons Powdered Sugar
  • ½ teaspoons Vanilla Extract
  • 2 Tablespoons Milk

Preparation

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.

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