Share this recipe
As published in The Complete Australian Barbecue Kettle Cookbook
- 125gm butter
- 4 tablespoons plain flour
- 1 cup milk
- 180gm 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!Individual Chocolate Soufflés recipe,
Rate this recipe
Bob Hart’s King Prawn Rafts BBQ Recipe
Food-writer, broadcaster and founder of the Australian Barbecue Academy, Bob Hart, shares his King Prawn Rafts recipe with us.
South Rock Lamb Shish with Eggplant Salad BBQ Recipe
International chef, author & restaurateur, Ben O’Donoghue, whips up South Rock Lamb Shish with Eggplant Salad over Heat Beads® BBQ Briquettes on highly rated TV show Drive Thru Australia.
The Indirect Cooking Method
Learn what the indirect method of cooking involves.
BBQ Tips: Tenderising Meat
Learn the tips to ensure you and your guests enjoy a tender, juicy piece of meat every time.