ingredients
serves: 4
9 ounce canned, unsweetened chestnut puree
2 tablespoons brandy
2 tablespoons Confectioner’s sugar
1 cup heavy cream
1 3/4 ounce dark, bitter chocolate
method
1. Empty the can of chestnut puree into a large mixing bowl, pour in the brandy, add the Confectioner’s sugar, then beat them together thoroughly, until the mixture is smooth, using either an electric beater or a hand-held balloon whisk.
2. Whip the heavy cream until it holds soft peaks, then fold it into the chestnut mixture.
3. Grate the chocolate and add half to the mixture. Spoon the cream into four glasses, sprinkle the rest of the chocolate over the top and chill for 15 minutes before serving.
