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Ingredients
For the chestnut purée
200g/7oz chestnuts
55g/2oz icing sugar
85ml/3fl oz double cream, lightly whipped
For the chocolate sauce
2 tbsp cocoa
1 tbsp honey
2 tbsp double cream
To serve
4 segments of orange
icing sugar, to dust
Method
1. Place the chestnuts, sugar and cream into a food processor and blend until
smooth.
2. Divide the purée between two tall serving glasses.
3. To make the chocolate sauce, place the cocoa, honey and cream into a small
pan with a dash of cold water and whisk together over a low heat until the sauce
is combined.
4. Pour the chocolate sauce over the chestnut purée.
5. Garnish the desserts with the orange segments and dust with icing sugar to
finish. |
