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
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1 Pint | Cream, whipping |
9 Tablespoon | butter |
220 g | Chocolate, semi-sweet |
1 1/4 Cup | powdered sugar |
2 Large | eggs |
2 | egg yolk |
6 Tablespoon | flour |
1 Tablespoon | Bourbon Vanilla |
As Needed | 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 / 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!
In order to add notes for this recipe, you must log in or create an account.