Try this perfect combination of chocolate, chestnuts and cream for a delectable winter dessert from The Hairy Bikers.
675g/1lb 7oz fresh chestnuts or 1 x 435g/1lb can unsweetened chestnut purée
3 bay leaves (if using fresh chestnuts)
175g/6oz dark chocolate minimum 70% cocoa solids, plus extra for grating
175g/6oz caster sugar
175g/6oz unsalted butter
¼ tsp pure vanilla extract
200ml/7fl oz double cream
lf using fresh chestnuts, pierce each one with a skewer, put in a saucepan with the bay leaves and cover with water. Bring to the boil and simmer for 25 minutes, until tender. Drain, and as soon as they are cool enough to handle, remove the shells and skin. Put the chestnuts in a food processor and blend to a purée.
Put the chocolate, sugar, butter, vanilla and three tablespoons of water into a saucepan. Heat gently until the sugar has dissolved, then add the fresh or canned chestnut purée.
Remove the pan from the heat, mix together until well combined, then transfer to a large bowl and set aside to cool.
Whip the double cream in a bowl until soft peaks form when the whisk is removed, then fold into the cooled chocolate chestnut mixture. Spoon the mixture into eight ramekins, cover with cling film and chill in the fridge for 2-3 hours, or until the mixture has set.
To serve, top with a little whipped cream and grate some chocolate over the top. Sprinkle over the orange zest and serve.
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