INGREDIENTS

INSTRUCTIONS

From: viv@tauon.ph.unimelb.edu.au (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 (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.  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.  REC.FOOD.RECIPES ARCHIVES  /MISC  From rec.food.cooking
archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 178
Calories From Fat: 111
Total Fat: 12.8g
Cholesterol: 141.8mg
Sodium: 139.8mg
Potassium: 83.2mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: 1.2g
Protein: 5.8g