Chestnut Chocolate Dessert 12 oz Semi-sweet chocolate bits
1/2 c Heavy cream
4 oz Butter
1/2 c Superfine sugar
1 cn Unsweetened chestnut; (15 oz), drained and pureed in a food processor
2 tb Rum
Whipped cream for garnish; optional
Over low heat, melt chocolate in heavy cream, stirring until smooth; let
cool to room temperature. With an electric mixer whip the butter and sugar
until light, then fold in the cooled chocolate, chestnut puree and rum. Mix
until smooth and pack into prepared ramekins or custard cups. Cover and
chill overnight.
Pipe whipped cream rosettes in center if you wish.
Yield: 6 to 8 servings
Chestnut Chocolate Dessert printer friendly version located here.
Click Back to return. |