Extreme Chestnut Dessert
Serving Size / Yield
- 1 lb. chestnuts
- 1 tsp. salt
- 2 C. milk
- 1/2 C. sugar
- 3 oz. bittersweet chocolate, melted
- 2 Tbs. dark rum
- 1 C. heavy cream
- 1/2 tsp. vanilla extract
- 1/4 c. bittersweet chocolate shavings
Place the nuts flat-side down on a cutting board. With a small knife, male a slit in the shell without cutting through the chestnut itself. Place the chestnuts in a saucepan with cold water to cover by two inches and salt. Bring to a boil and cook until tender when pierced with a knife. Should take 15 minutes. Let cool slightly in the water. Remove chestnuts from the water one at a time. Peel them while they are still warm, removing both the outer shell and inner skin.
Put the peeled chestnuts in a medium saucepan. Add the milk and sugar and bring to a simmer over low heat. Cover and cook, stirring, for 10 minutes. Put the chestnuts and cooking liquid in a food processor with the rum. Process until smooth, 3 minutes. Stir in the melted chocolate. Let cool.
Scrape the mixture into a potato ricer. Holding the ricer over a serving plate, pass the chestnut mixture through the blade, forming a cone shape. At least 20 minutes before serving, place a large bowl and the beaters of an electric mixer in the fridge. Remove the bowl and beaters from the fridge. Pour the cream into a bowl and whip it at high speed for 4 minutes. Spoon the cream over the chestnut cone, letting it drift down so that it looks like snow. Garnish with chocolate shavings.