- 12 ounces semi-sweet chocolate bits
- 1/2 cup heavy cream
- 4 ounces butter
- 1/2 cup superfine sugar
- 15-ounce can unsweetened chestnut, drained and pureed in a food processor
- 2 tablespoons rum
- Whipped cream for garnish, optional
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.