750 g (1 1/2 lb) chestnuts, shells nicked or 300 g (12 oz) canned chestnut puree
40 g (1 1/2 oz) butter
75 g (3 oz) caster sugar
100 g (4 oz) bitter chocolate
40 g (1 1/2 oz) butter
75 g (3 oz) caster sugar
100 g (4 oz) bitter chocolate
method
1. Cook the chestnuts in boiling water until they are tender, then remove the shells and skins.
2. Sieve the chestnuts to make a puree.
3. Cream together the butter and sugar, then beat in the chestnut puree.
4. Melt the chocolate gently in a heatproof basin over a pan of hot water.
5. Add to the chestnut mixture and blend well.
6. Turn into a lightly oiled and bottom-lined tin.
7. Keep in a cool place until ready to serve.
8. Serve with fresh cream and fruit.
2. Sieve the chestnuts to make a puree.
3. Cream together the butter and sugar, then beat in the chestnut puree.
4. Melt the chocolate gently in a heatproof basin over a pan of hot water.
5. Add to the chestnut mixture and blend well.
6. Turn into a lightly oiled and bottom-lined tin.
7. Keep in a cool place until ready to serve.
8. Serve with fresh cream and fruit.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
