Chocolate Chestnut Ring Recipe

  
 

Chocolate Desserts Recipe - Chocolate Chestnut Ring

Ingredients

  • 1/2 quantity Choux Pastry (see recipe next)

Filling and Icing

  • 6 oz (170g) semisweet baking chocolate

  • 3 tbsp (45ml) water

  • 3 tbsp (45ml) rum

  • 3 tbsp (45ml) butter

  • 1 1/4 cups (310ml) cream, whipped

  • 16 oz (450g) chestnut puree

  • 1/2 cup (125ml) icing sugar

Method:

  1. Preheat oven to 400F (200C). Spoon choux pastry into a 10 inch (25cm) circle on a greased baking sheet.

  2. Bake on middle shelf of oven for 45-50 minutes, until well risen and crisp. Remove from oven. Make a few small slits in sides to allow steam to escape. Return to oven for 5 minutes to dry out, then cool. Cut in half horizontally, and scoop out any uncooked pastry.

  3. About 1 hour before serving, heat chocolate and water in saucepan. When chocolate melts, stir in rum and butter. Cool until chocolate beings to thicken. Whip cream until thick.

  4. Put bottom half of choux pastry ring on a rack over a plate.

  5. Beat chestnut puree with icing sugar until smooth. Fill ring with chestnut puree mixture. Pipe or spoon whipped cream on top. Replace top half of rind. Carefully spread chocolate icing over top. Remove to a dish. Chill and serve.

Note : These choux pastry shells can also be filled with soft fruit such as peaches, raspberries, strawberries or black currants. Process or sieve the fruit with sugar to make a puree, fold into the whipped cream and use instead of chestnut filling.