Chestnut-Armagnac Soufflé with Bittersweet Chocolate Sauce

Chestnut-Armagnac Soufflé with Bittersweet Chocolate Sauce
Photo by Kenji Toma

Ingredients

  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 7.25- to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts*
  • 1 cup egg whites
  • 2 tablespoons water
  • 3 tablespoons cornstarch
  • Bittersweet Chocolate Sauce
  • + 6 more ingredients
    • 2 cups whole milk
    • 18 tablespoons sugar
    • 3 tablespoons unsalted butter
    • 4 large egg yolks
    • 1/8 teaspoon cream of tartar
    • 2 tablespoons Armagnac, Cognac, or other brandy

Blend chestnuts, 2 tablespoons water, and 1 tablespoon butter in processor until paste forms. Transfer mixture to small bowl. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Coat inside of 14-cup soufflé dish (about 8 1/4 inches wide and 3 3/4 inches deep) with remaining 2 tablespoons ...

View full recipe at Epicurious

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