Chestnut-Armagnac Soufflé with Bittersweet Chocolate Sauce

Name: Chestnut-Armagnac Soufflé with Bittersweet Chocolate Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 7 25-to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts; 3 Tbsps cornstarch; 0 teaspoons cream of tartar; 237 milliliters egg whites (about 8 large); 4 larges egg yolks; 0 teaspoons salt; 59 milliliters sugar (for coating soufflé dish) plus 14 tablespoons sugar, divided; 3 Tbsps unsalted butter, room temperature, divided; 1 teaspoon vanilla extract; 2 Tbsps water; 473 milliliters whole milk, divided

Chestnut-Armagnac Soufflé with Bittersweet Chocolate Sauce might be just the side dish you are searching for. One serving contains 171 calories, 7g of protein, and 9g of fat. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. If you have sugar plus 14 tablespoons sugar, water, salt, and a few other ingredients on hand, you can make it.

Instructions

Blend chestnuts, 2 tablespoons water,and 1 tablespoon butter in processor untilpaste forms.

Ingredients you will need

Chestnuts

Butter

Water

Transfer mixture to small bowl.DO AHEAD: Can be made 2 days ahead.Cover and refrigerate.

Equipment you will use

Bowl

Coat inside of 14-cup soufflé dish(about 8 1/4 inches wide and 3 3/4 inchesdeep) with remaining 2 tablespoons butter.

Ingredients you will need

Butter

Sprinkle dish with 1/4 cup sugar and tilt tocoat bottom and sides evenly.

Ingredients you will need

Sugar

Whisk 1/4 cup milk, egg yolks, 4tablespoons sugar, cornstarch, and salt inmedium bowl to blend. Bring remaining13/4 cups milk and 4 tablespoons sugar tosimmer in heavy large saucepan. Graduallywhisk hot milk mixture into yolk mixture.Return custard to same pan. Stir overmedium heat until custard thickens andboils, about 3 minutes.

Ingredients you will need

Corn Starch

Egg Yolk

Custard

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Frying Pan

Remove from heat.

Add chestnut paste, Armagnac, and vanillaand whisk to blend well (some small piecesof chestnut paste will remain). DO AHEAD: Soufflé base can be made 2 hours ahead.Press plastic wrap onto surface; let stand atroom temperature.

Ingredients you will need

Armagnac

Chestnuts

Base

Wrap

Equipment you will use

Plastic Wrap

Whisk

Position rack just below center of ovenand preheat to 400°F. Beat egg whitesand cream of tartar in large bowl until softpeaks form. Gradually add remaining 6tablespoons sugar, beating until stiff butnot dry. Fold whites into soufflé base in3 additions.

Ingredients you will need

Cream Of Tartar

Sugar

Base

Egg