Chestnut-Armagnac Soufflé With Bittersweet Chocolate Sauce

• 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 souffle 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

1. Blend chestnuts, 2 tablespoons water, and 1 tablespoon butter in processor until paste forms. Transfer mixture to small bowl. DO AHEAD:
2. Cover and refrigerate.
3. Coat inside of 14-cup souffle dish (about 8 1/4 inches wide and 3 3/4 inches deep) with remaining 2 tablespoons butter. Sprinkle dish with 1/4 cup sugar and tilt to coat bottom and sides evenly.
4. Whisk 1/4 cup milk, egg yolks, 4 tablespoons sugar, cornstarch, and salt in medium bowl to blend. Bring remaining 13/4 cups milk and 4 tablespoons sugar to simmer in heavy large saucepan. Gradually whisk hot milk mixture into yolk mixture. Return custard to same pan. Stir over medium heat until custard thickens and boils, about 3 minutes. Remove from heat. Add chestnut paste, Armagnac, and vanilla and whisk to blend well (some small pieces of chestnut paste will remain). DO AHEAD:
5. Press plastic wrap onto surface; let stand at room temperature.
6. Position rack just below center of oven and preheat to 400u0b0F. Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold whites into souffle base in 3 additions. Transfer batter to prepared dish. Place souffleon small baking sheet. DO AHEAD:
7. Bake souffle until puffed and just firm to touch in center, about 50 minutes. Serve immediately with sauce.

chestnuts, water, unsalted butter, sugar, milk, egg yolks, cornstarch, salt, cognac, vanilla, egg whites, cream of tartar

Taken from www.epicurious.com/recipes/food/views/chestnut-armagnac-souffle-with-bittersweet-chocolate-sauce-350760 (may not work)