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Baked Chocolate Soufflé with Smoked Whipped Cream

Baked Chocolate Soufflé with Smoked Whipped Cream

By Traeger Kitchen

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

Prep Time

20 Minutes

Cook Time

45 Minutes

Pellets

Apple

Ingredients

This recipe serves:

4

Units of Measurement:
main
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
As Needed cocoa powder

Steps

  • 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 / 82 ˚C

    00:30

    Super Smoke

  • 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.

  • 6

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

  • 7

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

  • 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 / 191 ˚C

    00:14

  • 9

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

  • 10

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

  • 11

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

My Notes


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