Délice au chocolat et marrons glacés

(Chocolate and glazed chestnuts delight)

Ingredients (for 4 to 6 people):

• 150 g (5.3 oz.) of butter cut into pieces
• 150 g (5.3 oz.) of dark chocolate
• 50 g (1.7 oz.) of bitter cocoa powder
• 150 g (5.3 oz.) of crème de marrons (chestnut spread)
• 12 marrons glacés (candied chestnuts)

Directions:

• Break the chocolate into pieces and melt in a double boiler if available; if not, in a glass bowl suspended above a pot of heated water.

• Add the butter and melt/incorporate into the chocolate.

• Remove from heat and delicately stir until a smooth homogeneous mixture is obtained.

• Add the crème de marrons and stir delicately.

• Place 8 marrons glacés in a 9-inch cake tin or alternatively (as shown in photograph) put the 8 marrons glacés into 4 ramekins (2 in each).

• Pour the mixture over the marrons till they are covered.

• Cover the cake tin or ramekins and refrigerate for at least 3 hours.

• To remove the dessert, plunge the molds in warm water.

• Invert over serving plate and gently tap on the bottom.

• Dust with cocoa powder and decorate with the remaining marrons and some fine chocolate shavings.

Related Items:

Crème de marrons, 11.7 oz.

Marrons glacés in brown tin, 7.7 oz. (11 pieces)

Marrons glacés in red tin, 7.7 oz. (11 pieces)

Marrons glacés in black tin, 7.7 oz. (11 pieces)