| 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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“God: He holds the future…”