Ingredients for 8 ramekins:
Unsalted butter and granulated sugar
1 tablespoon dark rum
1 tablespoon arrowroot
3 tablespoons crème fraÎche
1 cup sweetened chestnut purée (375 grams)
4 large egg whites
pinch of salt
3 tablespoons sugar
Preheat the oven to 350 degrees. Generously butter and sugar the inside of 8 ramekins. Refrigerate them while preparing the soufflé base.
Generously butter and sugar the inside of 4 – ½” soufflé molds. Refrigerate while preparing the soufflé.
Dissolve the arrowroot in the rum. Stir in the crème fraÎche and the chestnut purée. Heat this mixture until it thickens, bringing it just to the boiling. Transfer to a bowl to cool..
Whisk the egg white with a pinch of salt and 1 tablespoon sugar to firm peaks. Briefly beat in remaining sugar. Fold the whites into the base in three installments. Spoon the soufflé base into the prepared molds and bake for 20 minutes, until the soufflés are fully puffed and lightly browned on top.
Run a knife around the inside of the molds. Invert the soufflés onto individual plates and dust lightly with cocoa powder. Serve.