| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Choco1 |
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
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6751
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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