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• Step 1

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

• Step 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.

  00:30

  180 ˚F / 82 ˚C

  Super Smoke

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  • 1 Pint Cream, whipping

• Step 3

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

• Step 4

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

• Step 5

  Brush 4 small soufflé cups with 1 tablespoon melted butter.

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  • 1 Tablespoon butter

• Step 6

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

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  • 220 g Chocolate, semi-sweet

  • 1/2 Cup butter

• Step 7

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

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  • 1 Cup powdered sugar

  • 2 Large eggs

  • 2  Egg Yolk

  • 6 Tablespoon Flour

• Step 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.

  00:14

  375 ˚F / 191 ˚C

• Step 9

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

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  • 1 Tablespoon Bourbon Vanilla

• Step 10

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

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  • 1/4 Cup Confectioner's Sugar

• Step 11

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

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  • As Needed Confectioner's Sugar

  • As Needed Cocoa Powder