Chestnut and Chocolate Charlotte
A traditional recipe with a touch of innovation.
Ingredients
-
400 g chestnut puree
-
3 cups of coffee
-
30 g butter
-
50 ml rum (1 glass)
-
18 toothpicks la reine
-
200 g 70% dark chocolate
Preparation Method
- Melt the chocolate with the butter in a bain Marie or in the microwave.
- When warm, add the chestnut puree along with 2 tablespoons of sugar and fold in the whipped cream.
- Dissolve the coffee in 300 ml (1 and 1/2 cups) of hot water, and add the rum and the rest of the sugar.
- Line a cake tin with cling film and fill it with alternate layers of la Reine toothpicks, slightly dipped in the coffee, and chocolate cream (start and end with a layer of toothpicks).
- Place in the refrigerator for a few hours. Unmould and decorate with whipped cream and marrons glacés.
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