Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 60 minuti |
Ingredients
| 700 g | chestnut |
| 150 g | dark chocolate |
| 150 g | butter |
| 130 g | sugar |
| 6 mL | rum |
| 300 g | whipping cream Sterilgarda |
| 45 g | dark chocolate |
| 20 g | powdered sugar |
Preparation
- Score the chestnuts with a knife and throw them into boiling water to boil for about 30 minutes
- Coarsely chop the dark chocolate and pour it into a bowl to melt the chocolate in a bain-marie.
- Pour the butter and mix with a whisk so that it melts with the chocolate. Set aside the ready mixture and in the meantime drain the cooked chestnuts.
- Peel the chestnuts while still hot and pass the fruits through a sieve, collecting the flour obtained in a bowl, add the sugar and the melted chocolate mixture, mixing everything together with a spatula.
- Add the rum.
- Place the mixture in a piping bag and pour the cream into the glasses.
- Leave in the refrigerator to firm up for at least 1 hour.
- Whip the cream with the icing sugar and, using a piping bag with a star-shaped nozzle, fill each glass with a dollop of cream.
- Grate the dark chocolate and decorate the glasses with the resulting flakes.
Break the eggs, add the sugar and mix with an electric mixer. Add the lemon zest and juice. Combine the oil, ricotta and potato starch; gradually add the ...
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