| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Newdesserts | 6 | Servings | |
INGREDIENTS
| 12 | oz | Semi-sweet chocolate bits |
| 1/2 | c | Heavy cream |
| 4 | oz | Butter |
| 1/2 | c | Superfine sugar |
| 1 | cn | Unsweetened chestnut (15 oz), drained and pureed in a food processor |
| 2 | tb | Rum |
| Whipped cream for garnish, optional |
INSTRUCTIONS
Over low heat, melt chocolate in heavy cream, stirring until smooth; let cool to room temperature. With an electric mixer whip the butter and sugar until light, then fold in the cooled chocolate, chestnut puree and rum. Mix until smooth and pack into prepared ramekins or custard cups. Cover and chill overnight. Pipe whipped cream rosettes in center if you wish. Yield: 6 to 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Desserts, Chocolate, Nuts, Whpped Cream Base Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6751 From: Gail Shermeyer <4paws@netrax.net> Date: Fri, 29 Nov 1996 21:23:56 -0500
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