Steps

• Step 1

  When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• Step 2

  Add cream to a shallow, aluminum baking pan. Place the pan on the Traeger, allowing the cream to smoke for 15 minutes. Pour the smoked cream into a large mixing bowl and refrigerate for later use.

  00:15

  180 ˚F / 82 ˚C

  Ingredients

  • 1 Pint heavy whipping cream

• Step 3

  Increase the grill temperature to 375°F and preheat.

  00:15

  375 ˚F / 191 ˚C

• Step 4

  Brush four 7 oz soufflé cups with 1 tablespoon melted butter. Melt the chocolate and remaining butter in a heatproof bowl over simmering water, stir until smooth. Stir in 1 cup powdered sugar. Before adding the eggs directly to the bowl, temper them by slowly whisking several spoonfuls of the warm chocolate mixture into the eggs, adding a little at a time, until the egg mixture is warm to the touch. Add the tempered eggs back into the chocolate mixture, stirring continuously. Whisk in flour until blended completely.

  Ingredients

  • 1/2 Cup butter, melted

  • 1 Cup semisweet chocolate

  • 1 Cup powdered sugar

  • 2 Large eggs

  • 2  egg yolk

  • 6 Tablespoon flour

• Step 5

  Pour batter into the prepared soufflé cups. Place them on the Traeger and bake for about 30 minutes, or until the sides are set.

  00:14

  375 ˚F / 191 ˚C

• Step 6

  Remove the chilled, smoked cream from the refrigerator, add the bourbon vanilla and whip until airy. Add confectioners sugar and continue whipping until whipped cream forms stiff peaks.

  Ingredients

  • 1 Teaspoon Bourbon Vanilla

  • 2 Tablespoon powdered sugar

• Step 7

  Dust lava cakes with confectioners sugar and cocoa, top with a dollop of smoke-infused whipped cream. Enjoy!

  Ingredients

  • As Needed cocoa powder