Chestnut souffle with chocolate cream

Yield: 6 Servings

Measure Ingredient
45 grams Butter
2 tablespoons Plain flour
1 can (250-gram) sweetened chestnut puree
½ cup Milk
4 Eggs; separated
2 Egg whites; extra
300 millilitres Thickened cream
60 grams Dark cooking chocolate
1 tablespoon Brandy

CHOCOLATE CREAM

From: viv@... (Viviane Buzzi)

Date: 24 Dec 1994 00:22:16 -0500 Source: Best Recipes from the Weekly, The Australian Women's Weekly. Serves 6.

Melt butter in pan, add flour, cook 1 minute, stirring constantly. Add milk, stir until sauce boils and thickens. Add chestnut spread and egg yolks, stir over low heat until combined. Beat all egg whites until soft peaks form, fold one third of the egg whites into chestnut mixture then pour chestnut mixture into egg whites, gently fold through. Grease 6 souffle dishes (¾ cp capacity where 1 cup = 250ml) with butter, coat sides and base with sugar, shake away excess. Divide mixture between dishes. Bake in moderately hot oven 12 to 15 minutes. Sprinkle top with icing sugar if desired. Serve immediately.

Chocolate cream: Melt chocolate over hot water; cool. Add chocolate to cream, beat until soft peaks form. Fold in brandy, refrigerate.

My note: Use heavy/double cream and good quality bittersweet chocolate for the cream for a better taste and texture. Also, better than this cream is a chocolate sauce.....heat 300 ml heavy/double cream until it reaches boiling point and pour over 150 grams - 200 grams bittersweet chocolate which has been finely chopped. Let stand for 30 seconds to melt the chocolate then stir until smooth. Cool then stir in the brandy. Another nice idea is to serve chocolate icecream as a foil to the warm souffle or a brandy icecream.

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