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Baked Chocolate Soufflé with Smoked Whipped Cream

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Erupting with flavor, our Baked Chocolate Soufflé begins with a lava cake and ends with a topping of smoke-infused whipped cream.

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  • 1 Pint Cream, whipping

  • 9 Tablespoon butter

  • 220 g semisweet chocolate

  • 1 1/4 Cup powdered sugar

  • 2 Large eggs

  • 2 egg yolk

  • 6 Tablespoon flour

  • 1 Tablespoon bourbon vanilla extract

  • powdered sugar

  • cocoa powder

  • 1

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
  • 2

    For the Smoked Whipped Cream: Add cream to a shallow, aluminum baking pan. Place the pan on the grill and smoke for 30 minutes.

    180 ˚F

    • 1 Pint Cream, whipping

  • 3

    Pour the smoked cream into a large mixing bowl and refrigerate for later use.
  • 4

    Increase the grill temperature to 375°F and preheat with the lid closed.
  • 5

    Brush 4 small soufflé cups with 1 tablespoon melted butter.

    • 1 Tablespoon butter

  • 6

    Melt the chocolate and remaining butter in a heatproof bowl over simmering water and stir until smooth.

    • 220 g semisweet chocolate

    • 1/2 Cup butter

  • 7

    Stir in powdered sugar. Add eggs and egg yolks, stirring continuously. Whisk in flour until blended completely.

    • 1 Cup powdered sugar

    • 2 Large eggs

    • 2 egg yolk

    • 6 Tablespoon flour

  • 8

    Pour batter into the prepared soufflé cups. Place cups on the grill and bake for 13-14 minutes, or until the sides have set.

    375 ˚F

  • 9

    For the Whipped Cream: Remove the chilled smoked cream from the refrigerator, add the bourbon vanilla and whip until airy.

    • 1 Tablespoon bourbon vanilla extract

  • 10

    Add confectioners’ sugar and continue whipping until whipped cream forms stiff peaks.

    • 1/4 Cup powdered sugar

  • 11

    Dust soufflés with confectioners’ sugar and cocoa and top with a dollop of smoked whipped cream. Enjoy!

    • As Needed powdered sugar

    • As Needed cocoa powder

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