Growing up with always enjoyed a big Christmas Day dinner with the cousins.  However, that meant as soon as we opened presents it was time to clean up and start cooking {what? no time to play . . . } .  When I got married, my husband’s family had their big dinner on Christmas eve.  Christmas day you open presents, play with the kids,  and stay in your jammies as long as you like!  {Sweet}  Yes, I quickly joined ranks with his tradition on this one!

When my kids were younger the tradition was always ham for our celebration dinner, but now they all vote for prime rib.  Another tradition I love is to try a new dessert for the occasion.  This Red Velvet Soufflé would be dazzling for your Christmas dinner.  It’s light and airy with that wonderful red velvet color and taste, plus you’ll love that it’s really not hard to make.   Spoon on some sour cream whipped cream and enjoy!   What’s on your Christmas menu?

P.S.  Bookmark this recipe – you’ll want to make it for Valentine’s Day too!

Red Velvet Soufflé

Ingredients

1 tablespoon butter
3 tablespoons granulated sugar
1 (4-oz.) bittersweet chocolate baking bar, chopped
5 large eggs, separated
1/3 cup granulated sugar
3 tablespoons milk
1 tablespoon red liquid food coloring
1 teaspoon vanilla extract
pinch of salt
2 tablespoons granulated sugar
powdered sugar for dusting

Sour Cream Whipped Cream

3/4 cup heavy whipping cream

1/2 cup sour cream

2 tablespoons sugar

Directions

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

Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute to 1 minute and 15 seconds or until melted, stirring at 30-second intervals. Stir in 4 egg yolks, 1/3 cup sugar, and next 3 ingredients. (Discard remaining egg yolk.)

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 soufflés rise.)

Bake at 350° for 20 to 24 minutes or until souffles rise and are set. (A long wooden pick inserted in centers will have a few moist crumbs.)

While the souffles bake, prepare the Sour Cream Whipped Cream by beating all ingredients at medium high speed with a heavy-duty electric stand mixer 45 seconds or just until lightly whipped and pourable.

When souffles are done, dust with powdered sugar and serve immediately with Sour Cream Whipped Cream.

Recipe from Southern Living