CookEat Recipe
Chestnut and Chocolate Ring with Whipped Cream
Sweet cooked chestnuts and chocolate pressed into fine strands in a loose ring around a centre of whipped cream.
Method
Steps
Step 1
Gather the ingredients: 500 g large sound chestnuts in their shells, about 30; 130 g icing sugar; 60 g plain dark chocolate, very finely grated; 45 ml prepared Cedro rosolio; 300 g cold whipping cream; Water for boiling the chestnuts.
Step 2
Rinse the chestnuts and score each shell carefully. Cover with water and simmer until tender, about 25–35 minutes depending on size. Keep most in the warm water while peeling a few at a time; remove both shell and inner skin. Press the peeled chestnuts through a sieve or fine ricer while still hot.
Step 3
Reduce the chocolate to a very fine powder by grating or brief pulsing while cool. Mix it with the warm chestnut puree, icing sugar and Cedro rosolio to make an even soft paste. Let cool until comfortable to handle; do not add cream to this paste.
Step 4
Place a small clean saucer upside down in the centre of a large round serving platter. Press the chestnut mixture through a coarse sieve or fine ricer directly around it, rotating the platter to distribute the fine loose strands evenly. Lift the saucer out carefully, keeping the central hollow open and avoiding compacting the strands into a solid moulded ring.
Step 5
Whip the cold cream to soft firm peaks and fill the central hollow with it. Chill briefly if needed and serve cold. Keep refrigerated at 4°C or colder and eat within 2–3 days. The 500 g chestnut weight is before shelling; no extra nut garnish or chocolate coating is added.
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