Red Velvet Souffles with Whipped Yogurt Cream

There is absolutely nothing bad to say about this airy and decadent dessert. The souffle is a rich chocolatey cake, topped with a dollop of whipped yogurt cream and some berries to add a hint of tart and refreshing flavor. You can make the batter ahead of time and freeze it for baking later and serve it warm fresh out of the oven.

The Recipe: 

Souffles:

1 Tablespoon butter

3 Tablespoon granulated sugar

4 oz. bittersweet chocolate baking bar, chopped

5 large eggs, separated 

1/2 cup granulated sugar

3 Tablespoons skim milk

1 Tablespoon red food coloring

1 teaspoon vanilla extract

 pinch of salt

2 Tablespoons granulated sugar

1. Preheat oven to 350 degrees. Grease bottom and sides of 6 (8oz) ramekins with butter. Lightly coat with 3 Tablespoons sugar. Place on baking sheet. 

2. Microwave chocolate in a large bowl for 1 minute or until melted. Stir at 30-second 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 electric mixer until foamy. Gradually add 2 tablespoons sugar, beating until stiff peaks form.

 4. Fold egg white mixture into chocolate mixture, one third at a time. Spoon into prepared ramekins. Run the tip of your thumb around the edges of ramekins, wiping clean and creating a shallow indentation around the edge of the mixture (this will help the souffles rise properly).  

5. Bake at 350 for 20 to 24 minutes or until the souffles rise and a toothpick can be removed with a few moist crumbs. Dust with powdered sugar, serve immediately with the whipping cream.

 To make the whipping cream:

3/4 cup whipping cream
1/2 cup fat free plain yogurt
2 tablespoons sugar

Beat all ingredients together at medium high speed for about 45 seconds or until just lightly whipped. Spoon onto top of souffles. You can add a small amount of melted 70% dark chocolate and fresh berries to top it off.