Ingredients

1 Tbsp butter

3 Tbsp granulated sugar

1 (4 oz) bittersweet chocolate baking bar, chopped

5 large eggs, separated

1/3 cup granulated sugar

3 Tbsp milk

1 Tbsp red liquid food coloring

1 tsp vanilla extract

Pinch of salt

2 Tbsp granulated sugar

Powdered sugar

Whipped Sour Cream

Preparation

  1. Preheat oven to 350. Grease bottom and sides of 6 (8oz) ramekins with butter. Lightly coat with 3 tbsp sugar, shaking out excess. Place on a baking sheet.

  2. Microwave chocolate in a large microwave safe bowl at HiGH 1 minute to 1 minute and 15 seconds or until melted, stiring at 30 seconds intervals. Stir in 4 egg yolks, 1/3 cup sugar, and next 3 ingredients. Discard remaining egg yolk.

  3. Beat 5 egg whites and salt at high speed with a heavy duty electric stand mixer until foamy. Gradually add 2 tbsp 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.

  4. Bake at 350 for 20 to 24 minutes or until souffles rise and are set. A long wooden pick inserted in centre will have a few moist crumbs. Dust with powdered sugar, serve immediately with Whipped Sour Cream.

Note: we tested with Ghirardelli 60% cacao bittersweet chocolate baking bar souffles can be assembled through step 3 and frozen up to 1 week. Bake frozen souffles as directed.

Whipped Sour Cream Makes 2 cups

3/4 cup whipping cream 1/2 cup sour cream 2 Tbsp sugar

Beat together all ingredients at medium high speed with a heavy duty electric stand mixer 45 seconds or just until lightly whipped and pourable. Serve whipped sour cream immediately.