CHESTNUT SOUFFLE WITH CHOCOLATE CREAM 

Sweetened chestnut spread imported product available at gourmet food stores and delicatessens Buy the can which specifies that sugar and vanilla have been added, not the canned chestnut puree. 

INGREDIENTS

• 45g butter 

• 2 tablespoons plain flour 

• 250g sweetened chestnut spread 

• ½ cup milk 

• 4 eggs, separated 

• 2 egg whites, extra 

CHOCOLATE CREAM 

• 300ml jars of thickened cream

•  60g dark cooking chocolate 

• 1 tablespoon brandy 

CHESTNUT SOUFFLE WITH CHOCOLATE CREAM RECIPE:

Melt butter in a pan, add flour, and cook for 1 minute, stirring constantly. Add milk. stir until sauce boils and thickens. Add chestnut spread and egg yolks, and stir over low heat until combined. Beat all egg whites until soft peaks form, fold one-third of egg whites into the chestnut mixture, then pour the chestnut mixture into egg whites, gently fold through. 

Grease 6 souffle dishes ( cup capacity ) with butter, coat sides and base with sugar, and shake away excess. Divide the mixture between dishes. Bake in a moderately hot oven for 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, and beat until soft peaks form. Fold in brandy, and refrigerate. 

Serves 6.

Also Read:  SPINACH SOUFFLE WITH FRESH TOMATO SAUCE