Dessert of chocolate and chestnuts with cream

2_17919 DESSERT of CHOCOLATE and chestnuts CREAM INGREDIENTS for 4 PEOPLE 1/2 kg of chestnuts, 200 g sugar, 200 ml whipping cream, a 250 g dark chocolate, 50 g raisins, 1/2 c l of milk, 3 egg yolks, 3 tablespoons sugar, a glass of rum.

Peel chestnuts using a sharp knife, scattatele in plenty of boiling water so then you can remove the skin that covers.

Cook then in 1/2 litre of water and 100 g of sugar, until it will be keep.

When cooked, drain and pass through a food mill to obtain a smooth puree (if necessary, add a few tablespoons of the cooking liquid).

Pour the cream with the rest of the sugar in a saucepan and place it on the fire to moderate flame; as soon as it starts boiling, remove the saucepan from the heat, add the chopped chocolate and stir gently with a wooden spoon until the chocolate is melted and you have a creamy and smooth.

Add the chestnut puree and stir well.

Pour the mixture of chestnuts on the bottom of glasses and place in refrigerator for about 2/3 hours.

Meanwhile, place the raisins in a small bowl and let soak 30 minutes in rum.

Whip the egg yolks with sugar until you have a swollen and clear.

Add the warm milk, stirring continuously with a wooden spoon; pass the mixture through a sieve with a mesh strainer fitte, then pour it in a bastadella and cook in water bath until the cream velerà the spoon.

Carefully squeeze the raisins, then add it with two tablespoons of rum to the cream and stir well.

Remove the custard from the heat, let cool, stirring occasionally.

Remove the jars from the fridge, then pour in the cream previously prepared each; put in refrigerator until time to serve.

Sprinkle with cocoa powder and serve.

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