Budino di Cioccolato e Castagne
Chestnut and Chocolate Pudding

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

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.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana


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