Chestnut-Armagnac Soufflé with Bittersweet Chocolate Sauce

Name: Chestnut-Armagnac Soufflé with Bittersweet Chocolate Sauce
Yield: 8 Servings
Ingredients: 1 7.25- to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts*; 2 tablespoons water; 3 tablespoons unsalted butter, room temperature, divided; 1/4 cup sugar (for coating soufflé dish) plus 14 tablespoons sugar, divided; 2 cups whole milk, divided; 4 large egg yolks; 3 tablespoons cornstarch; 1/4 teaspoon salt; 2 tablespoons Armagnac, Cognac, or other brandy; 1 teaspoon vanilla extract; 1 cup egg whites (about 8 large); 1/8 teaspoon cream of tartar; Bittersweet Chocolate Sauce

By Claudia FlemingPhotography by Kenji Toma

October 31, 2008

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