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Ingredients
- double cream 284ml, and 142ml for serving
- dark chocolate 200g, melted
- sweetened chestnut purée or spread 250g
- chocolate curls or marrons glacés 3, sliced optional)
- dark rum 2 tbsp
Method
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Step 1
Fold the melted chocolate into the chestnut purée, then fold in the rum and whipped cream. Spoon into 6 glasses and flood the top of each glass with a layer of cream. Chill until set and decorate with chocolate curls or marrons glacés.
