Ingredients
1 cup canned unsweetened chestnuts (preferably packed in water)
Confectioners' sugar
Rum to thin
Pinch instant espresso coffee
Vanilla
1/2 cup heavy cream
Bittersweet chocolate
Directions
- In a food processor puree the chestnuts with enough confectioners' sugar to make it taste sweet. Add enough rum to make it the puree loose enough to fold into whipped cream; season with some instant espresso and vanilla. Chill until serving time.
- Whip the cream and sweeten lightly with confectioner's sugar and chill until serving time.
- Right before serving fold chestnut puree and cream together and transfer to serving glasses; garnish with shavings of bittersweet chocolate.