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Budino di Cioccolato e Castagne
Chestnut and Chocolate Pudding
(Budino di Cioccolato e Castagne)
 
 
Ingredients:

1 and 1/2 lbs (700 grams) fresh chestnuts or 435 gram can of unsweetened chestnut puree
3 bay leaves
6 oz (175 grams) dark chocolate
6 oz (175 grams) superfine sugar
6 oz (175 grams) unsalted butter
1/2 teaspoon (2.5 ml) vanilla extract
2 fluid oz (45 ml) dark rum
7 fluid oz (220 ml) heavy cream
Whipped cream and/or cocoa powder (optional)


Directions:
 
If you are using fresh chestnuts, pierce each one and put it in a saucepan with the bay leaves and cover with water.
 
Bring to a boil, then simmer for 25 minutes until tender.
 
Drain and, as soon as they are cool enough to handle, remove the shells and skin.

Put in a food processor and blend to form a puree.

Put the chocolate, sugar, butter, vanilla and rum in a saucepan.
 
Heat gently until the sugar has dissolved, then add the fresh or canned chestnut puree.

Remove from the heat and mix together until the ingredients are well blended.
 
Pour into a large bowl and leave to cool.

Whip the cream until it just holds its shape, then fold into the cooled mixture.

Spoon the mixture into 8 ramekin dishes and chill in the fridge for 2-3 hours until firm and set.

If you prefer, top it off with a little whipped cream and/or sifted cocoa powder.

That's it!
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