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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 4 lb Chestnuts Or possibly
- 2 lb Chestnuts, canned, whole, unsweetened, liquid removed Or possibly
- 4 c. Chestnuts, pureed, canned, unsweetened
- 1/4 c. Sugar, superfine
- 1/2 c. Butter, unsalted, melted
- 3 Tbsp. Calvados Or possibly
- 3 Tbsp. Applejack Or possibly
- 3 Tbsp. Cognac
- 1/2 tsp Vanilla
- 8 ounce Chocolate, semi-sweet, melted, cooled, (preferably Maillard)
- 1 c. Cream, whipping
- 1 tsp Sugar
- 1/2 tsp Vanilla Candied violets
- 1 ounce Chocolate, semi-sweet, melted, cooled
- 1 Tbsp. Cocoa, unsweetened
Direcciones
- If you are using fresh chestnuts, cut an X on the flat side of each chestnut. Place the chestnuts in a saucepan, cover with cool water and bring to boil.
- Cover and boil gently till tender, about 15 min.
- Remove the pan from the heat and let it stand for 15 min.
- Shell the chestnuts, removing both the hard outer shell and the inner brown skin.
- If you're using canned chestnuts, simply drain.
- Reserve 3 whole chestnuts for garnish.
- Puree chestnuts in a processor till very smooth.
- Add in 3/4 c. of very finely powdered sugar, butter, Calvados and 1/2 tsp. vanilla. Puree again till very smooth and fluffy.
- Add in 8 ounces of melted chocolate and puree till very smooth.
- Line a 4 c. round log-shaped mold or possibly loaf pan with plastic wrap, pressing it down till smooth.
- Pour in the chestnut-chocolate mix and tamp the mold to eliminate any air bubbles. Smooth over the surface, and cover with plastic wrap.
- Chill overnight.
- To Garnish:Unmold log on serving plate, and carefully remove the plastic wrap.
- Whip the cream with 1 tsp. of sugar and 1/2 tsp. of vanilla till stiff.
- Spread the cream proportionately over all sides of the log, forming a barklike ridge here and there with a spatula or possibly decorating comb.
- Drizzle thin lines of chocolate down the length of the log, using a paper pastry cone or possibly fork.
- Roll the 3 reserved chestnuts in cocoa and arrange on the log lengthwise. Garnish with candied violets and chill till serving.
- This log may be refrigerated for up to one week.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 12 servings | |
| Calories 842 | |
| Calories from Fat 227 | 27% |
| Total Fat 26.52g | 33% |
| Saturated Fat 14.88g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 20mg | 1% |
| Potassium 1683mg | 48% |
| Total Carbs 145.23g | 39% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.07g | 2% |
| Protein 8.43g | 13% |
