Chocolate Chestnut Filling for Cream Puffs

In a small saucepan, combine the peeled chestnuts, milk, and granulated sugar. Bring to a boil, stirring to dissolve the sugar. Simmer for 30 minutes, or until the chestnuts are tender. While the chestnuts are simmering, melt the chocolate in a microwave for 30 seconds to 1 minute, or melt in a double boiler. Puree the cooked chestnuts, milk, chocolate, and rum or brandy in a food processor until smooth. Cool slightly.

Whip the cream to soft peaks and then gently fold it into the chestnut-chocolate mix. The mixture will soft so refrigerate for at least 1 hour. When ready to assemble, cut a third of the top off of the cream puffs, pipe or spoon the chocolate-chestnut mixture into the cream puffs. Replace the tops and dust with confectioners' sugar or drizzle with melted chocolate.