Baked Chocolate Soufflé with Smoked Whipped Cream
1/2 cup Butter
220 g Semi-Sweet Chocolate
1 cup Powdered Sugar
2 large Eggs
2 Egg Yolks
6 Tbsp. Flour
Confectioners Sugar, for dusting
Cocoa Powder, for dusting
1 Tbsp. Butter, Melted
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
For the Smoked Whipped Cream: Add cream to a shallow, aluminum baking pan. Place the pan on the Z Grill, allowing the cream to smoke for 30 minutes. Pour the smoked cream into a large mixing bowl and refrigerate for later use.
Increase the grill temperature to 375°F and preheat with the lid closed.
Brush 4 small soufflé cups with 1 tablespoon melted butter.
Melt the chocolate and remaining butter in a heatproof bowl over simmering water, stir until smooth.
Stir in powdered sugar. Add eggs and egg yolks, stirring continuously. Whisk in flour until blended completely.
Pour batter into the prepared soufflé cups.
Place cupson the Z Grill and bake for 13-14 minutes, or until the sides are set.
To make the whipped cream, remove the chilledsmoked cream from the refrigerator, add the bourbon vanilla and whip until airy.
Add confectioners sugar and continue whipping until whipped cream forms stiff peaks.
Dust soufflés with confectioners sugar and cocoa and top with a dollop of smoke-infused whipped cream. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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