From 'The Complete Australian Barbecue Kettle Cookbook' by Ross McDonald & Margaret Kirkwood

Ingredients:

• 125g Butter
• 4 tablespoons Plain Flour
• 1 cup Milk
• 180g Chocolate
• 4 Eggs
• 2 Egg whites, extra
• 1/4 cup sugar
• 1/4 cup brandy 

Method:

Melt the butter in a suacepan, add the glour and stir them until thye are smooth. Pour on the milk and bring to the boil, stirring all the time. 

Add the chocolate and stir until it has melted. Separate the eggs and place all the egg whites in a large bowl. Beat the egg whites until they are stiff, add the sugar and continue beating.  Add the egg yolks to the chocolate custard along with the brandy. Stir until it is smooth. Fold the egg whites into the chocolate custard  base and spoon it into individual dishes, filling them to the top.

Place the soufflés  on the BBQ and cook them using the indirect method over a low fire with the lid on for 15 to 20 minutes.

Serve them immediately with whipped cream - Enjoy!