sent by Shez Down Under



Serves 8 small

430g tin of unsweetened chestnut puree
80g unsalted butter cut into pieces
120ml water
120ml pouring cream
30ml cognac or preferred alcohol
2tablespoon Seville marmalade

To make the Chocolate Ganache
Melt 85g dark couverture chocolate and 150ml cream together.


In a saucepan add water and cream to chestnut puree and melt to combine at low temperature. Add butter and continue until it melts and combines all at a low temperature.
Add cognac.
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. Add one teaspoon of Seville marmalade to each cup then cover with chocolate ganache and refrigerate until totally set.



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