Individual Chocolate Soufflés recipe
Here’s another sinfully tempting chocolate recipe from Ross McDonald & Margaret Kirkwood’s, The Complete Australian Barbecue Kettle Cookbook.
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- Method: Indirect
- 125g butter
- 4 tablespoons plain flour
- 1 cup milk
- 180g chocolate
- 4 eggs
- 2 egg whites, extra
- ¼ cup sugar
- ¼ cup brandy
Melt the butter in a saucepan, add the flour and stir until mixture is smooth. Pour in the milk and bring to a boil, stirring all the time.
Add the chocolate and stir until melted. Separate the eggs and place all the egg whites in a large bowl. Beat the egg whites until stiff, then add the sugar and continue beating. Add the egg yolks to the chocolate custard along with the brandy. Stir until smooth. Fold the egg whites into the chocolate custard base and spoon 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 immediately with whipped cream – Enjoy!