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Chestnut Souffle with Chocolate Cream
Serves 6

45g butter
2 tablespoons plain flour
250g can sweetened chestnut puree

1/2 cup milk
4 eggs, separated
2 additional egg whites

300ml thickened cream
60g dark cooking chocolate
1 tablespoon brandy

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 (3/4 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.

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

Notes: Use heavy/double cream and good quality bittersweet chocolate
for the cream for a better taste and texture.

Better than this cream is a chocolate sauce: heat 300ml heavy/double
cream until it reaches boiling point and pour over 150g - 200g
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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