- Peeled chestnuts - 350 Grams
- Milk - 250 Milliliters
- Sugar - 35 Grams
- Dark Cocoa - 1 Teaspoon
- Butter - 20 Grams
- Egg Yolk - 1 Piece
- Fatty Cream - 150 Grams
- Sugar powder - 30 Grams
- Dark rum - 2 Art. spoons
First of all, you need to boil the edible chestnuts (sold in markets and large supermarkets) in water and cleaned. Then, the chestnuts that have been peeled are put into milk, sugar is added and boiled for about an hour at minimum heat, until the chestnuts are very soft. We merge all the liquid from the saucepan with chestnuts and make a chestnut puree with a blender. For softness it is necessary to pour in mashed potatoes about 50 ml of warm milk and once again thoroughly beat to a consistency of mashed potatoes. Add in the chestnut puree butter, yolk, half cocoa and half rum. A good mix. Then we shift the formed chestnut cream into a confectioner's bag with a thin tube, we make of a cream a kind of peas (see photo) on a plate. Put the plate in the refrigerator. Then whip the cream with the remaining rum, cocoa and sugar powder. Spread the cream on the hardened cream, as shown in the photo. Now we cool all the dessert (it needs to be served cold) - and to the table!
Servings: 3-4