Red Velvet Souffles with Whipped Sour Cream

serves 6 | from Southern Living Magazine (even though I'm not a Southern girl)

for Souffles:
1 Tbs. butter
3 Tbs. sugar
4 oz. bittersweet baking chocolate, chopped
5 large eggs, separated
1/3 cup sugar
3 Tbs. milk
1 Tbs. red liquid food coloring
1 tsp. vanilla extract
pinch of salt
2 Tbs. sugar
Powdered sugar

for Whipped Sour Cream:
3/4 cup heavy whipping cream
1/2 cup sour cream
2 Tbs. sugar

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

Melt chocolate in saucepan or in microwave, stirring frequently. Stir in 4 egg yolks, 1/3 cup sugar, milk, food coloring, and vanilla extract. (Discard remaining egg yolk.)

Beat 5 egg whites and salt at high speed until foamy. Gradually add 2 Tbs. sugar, beating until stiff peaks form. Fold egg 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.)

Bake at 350* for 20-24 minutes or until souffles rise and are set. Dust with powdered sugar; serve immediately with Whipped Sour Cream.

Whipped Sour Cream: Beat together whipping cream, sour cream, and sugar on medium speed for 45 seconds or just until lightly whipped and pourable. Spoon over souffles.