Chocolate Soufflés are delicious and even better when you cook them on the grill. My Traeger makes it easy to bake these on the grill, and I serve the with a Smoky Whipped Cream and Raspberry Coulis that are both sweetened with Traeger Smoked Simple Syrup.
Recipe Yield 4 individual soufflés.
Bakes at 375F.
5 oz dark chocolate, or your favorite chocolate
6 egg whites, room temperature
3 egg yolks, room temperature
1/3 cup granulated sugar, plus more for ramekins
2T butter, melted for greasing ramekins
pinch of salt
Pre-heat your grill to 375F, according to manufacturers instructions.
Melt the chocolate in a large bowl over a double boiler, or in the microwave. Set aside to cool a bit.
Prepare four ramekins, by brushing with melted butter and then sprinkling with granulated sugar to coat the inside. Shake out any excess sugar.
In the bowl of a stand mixer with the whisk attachment, or bowl with a hand mixer; add the egg whites and and pinch of salt, and whip the egg whites until frothy. Continue to whisk while slowly streaming in the 1/3 cup of sugar. Whisk until the egg whites form soft glossy peaks.
Add the egg yolks to the cooled melted chocolate and stir. You can pass the through a strainer to do this if there are large bits of egg white still attached.
The chocolate and yolk mixture will thicken a bit.
Mix 1/3 of the egg white mixture into the chocolate and yolk mixture to lighten up the base. Then fold in the remaining egg whites in two additions. The mixture should be smooth but does not have to be fully incorporated. You don’t want to overmix, and deflate the eggs.
Spoon or use a piping bag to fill the ramekins. Run your thumb around the inside of each ramekin to help them rise more evenly.
Place the ramekins on a sheet pan, on the grill grates and cook for 20-25 minutes until the soufflés have risen and the center is set.
Smoky Whipped Cream
3/4 cup heavy cream, cold from the fridge
2 T powdered sugar
1 T Traeger Smoked Simple Syrup
In a bowl, mix the cold heavy cream and powdered sugar together and whisk until soft peaks form. Then add the Traeger Smoked Simple Syrup and continue to whisk until stiff peaks form. Do not over whip or you will have a smoky sweet butter, not whipped cream. This can be done by hand with a whisk or with an electric or stand mixer.
Smoky Raspberry Coulis
1/2 pint of fresh raspberries, reserve the others for serving
4 tsp Traeger Smoked Simple Syrup
1 tsp fresh Meyer lemon juice
Place all ingredients into a blender and blend until smooth. You can also use a hand blender for this.
Chocolate Soufflé Tips:
It is easier to separate the eggs while they are cold, but the should come to room temp before proceeding with the recipe. Room temp egg whites whip up better.
Use any chocolate you like. I used 60% dark (bittersweet) chocolate chips from Ghirardelli, but have had success with everything from milk chocolate, & semisweet, to bittersweet chocolate. If you don’t have a scale to weigh the chocolate, it’s about 3/4 of a cup of chocolate chips.
Cold cream whips up better than room temperature cream (the opposite of egg whites).
For serving, sprinkle with powdered sugar and garnish with mint.
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Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.