Bbq chocolate and cherry soufflé


  • 250g of Morello cherry purée
  • 60g of caster sugar
  • 20g of cornflour
  • 200g sugar
  • 150ml water
  • Softball 118C 235F
  • 50g of butter
  • 6tbsp grated dark chocolate
  • 20 kirsch-cured cherries
  • 6 egg whites
  • 10g of caster sugar



For the cherry soufflé recipe, bring the purée and the sugar to the boil, add the corn flour mixture and allow to thicken and then add the softball caramel,Pass through a sieve and chill.

To prepare the soufflé ramekins start by melting the butter and brushing two thin coats of butter on the sides of the ramekins. Then coat with the grated chocolate and place in the fridge. Make sure the chocolate is evenly covering the sides of the ramekin as this will help the cherry soufflés rise

To finish the cherry soufflés, take 4 large tablespoons of the base mixture and place in a bowl. In a separate bowl, whisk the egg whites with the caster sugar to stiff peaks but not dry, fold into the base mix, place the kirsch soaked cherries in the bottom of the moulds.

Divide this mixture between the coated ramekins, smooth the tops of with a palette knife and run your finger around the rim to create lip this will ensure an even rise  and place in the BBQ set 180°C/ 190°C with a defuser for 10 minutes until well risen and golden on top.
Andrew Knight

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