Look for tubes or cans of sweetened chestnut pur?in the baking aisle during the holiday season.
- Portion size 8 servings
- Credits : Holiday Celebrations: 2007
- 1 2/3 cup whipping cream
- 4 egg yolks
- 3 tablespoons granulated sugar
- 1 pinch salt
- 3 oz bittersweet chocolate finely chopped
- 1 oz milk chocolate finely chopped
- 1/2 cup sweetened chestnut puree
- 2 tablespoons rum (or 1 tsp/5 mL vanilla)
MethodIn small saucepan, heat 2/3 cup (150 mL) of the cream over medium-high heat just until tiny bubbles form around edge.
Meanwhile, in heatproof bowl, whisk together egg yolks, sugar and salt ; slowly whisk in cream. Place bowl over saucepan of simmering water; cook, stirring, until thermometer registers 160°F (70°C) and custard is thick enough to coat back of spoon, about 8 minutes. Remove from heat.
Whisk in bittersweet and milk chocolates, chestnut puree and rum. Return to heat, stirring, just until melted and combined. Place plastic wrap directly on surface; let cool until stiffened, about 1 hour.
In separate bowl, whip remaining cream; fold one-quarter into chocolate mixture. Fold in remaining cream. Pipe or spoon into dessert cups. Cover and refrigerate until firm, about 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Nutritional facts Per each of 8 servings: about
- Sodium 26 mg
- Protein 4 g
- Calories 333.0
- Total fat 25 g
- Cholesterol 166 mg
- Saturated fat 15 g
- Total carbohydrate 23 g
- Iron 6.0
- Folate 8.0
- Calcium 6.0
- Vitamin A 22.0
- Vitamin C 3.0