Recipe courtesy of Michele Urvater
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12 hr
12 hr
6 to 8 servings



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.

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