Ingredients
430g unsweetened chestnut puree
120ml water
120ml pouring cream
80g unsalter butter cut into pieces
30ml cognac
Chocolate Ganache
85g dark couverture chocolate
150ml cream to melt together with chocolate
430g unsweetened chestnut puree
120ml water
120ml pouring cream
80g unsalter butter cut into pieces
30ml cognac
Chocolate Ganache
85g dark couverture chocolate
150ml cream to melt together with chocolate
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
In a saucepan, add water and cream to chestnut puree and melt to combine at low temperature.
2
Add butter and continue until it melts and combines all at a low temperature. Add cognac.
3
Remove from heat and puree till smooth with a hand held or in food processor. Pour puree evenly into eight small cups and refrigerate for around 20 minutes until firm.
4
Add one teaspoon of Seville Marmalade to each cup then cover with chocolate ganache and refrigerate until totally set.
1
In a saucepan, add water and cream to chestnut puree and melt to combine at low temperature.
2
Add butter and continue until it melts and combines all at a low temperature. Add cognac.
3
Remove from heat and puree till smooth with a hand held or in food processor. Pour puree evenly into eight small cups and refrigerate for around 20 minutes until firm.
4
Add one teaspoon of Seville Marmalade to each cup then cover with chocolate ganache and refrigerate until totally set.
