Ingrediants
- 1 kg of chestnuts
- 120 g of dark chocolate
- 120 g of butter
- 120 g of powdered sugar
- 2 tablespoons of Cognac
- 2 dl of fresh cream
- 1 tablespoon of unsweetened cocoa powder
- 1 bay leaf
- 1 pinch of salt
Add the soft butter, the icing sugar, a pinch of salt, the finely chopped chocolate, the Cognac and continue until you get a smooth and homogeneous cream.
Transfer it to the mold lined with baking paper and put the pudding in the fridge for at least 4 hours. Whip the cream with a pair of electric whisk, turn out the pudding in the serving dish, cover it with the whipped cream and complete with the cocoa passed through a fine mesh strainer.
METHOD
Cut the chestnuts and transfer them to a pan with cold water until they are covered and add the bay leaf. Bring to a boil and cook for 30 minutes. Drain them, peel them and transfer them to the mixer while still warm.
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
30 min
- Resting place
- fridge
- Rest time
-
4h
- Portions
-
6 – 8
- Total time
-
4h and 55 min
.
