Douceurs de chocolat aux marrons



  • 240 g (0,52 lbs) dark pastry chocolate
  • 150 g (0,33 lbs) candied chestnuts in syrup
  • 120 g candied chestnut chips
  • 240 g (0,26 lbs) vanilla chestnut cream
  • 120 g (0,24 lbs) macaroons
  • 120 g (0,24 lbs) butter
  • 60 g (0,12 lbs) icing sugar
  • 0.6 cl (0,20 oz) heavy cream
  • 2 cl (0,67 oz) of rum

Melt the broken chocolate in a bain-marie until it forms a paste.
creamy.
Squeeze the chestnuts into a purée and mix with the fresh cream. Add the
chocolate, chestnut cream, rum then mix.
Incorporate the sugar, the broken chestnuts, the crushed macaroons, mix and
let cool.
Line a cake tin with a sheet of parchment paper. Pour the preparation
and refrigerate for 24 hours then unmold.


 

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