Extreme Chestnut Dessert

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This dessert looks like a mountain full of the sweetest ingredients. Serve it at your next fancy party.

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Serving Size / Yield

6 servings

Ingredients

  • 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

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Directions

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.

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