Ingredients for 6 people: 1kg of chestnuts 1l of milk 120g of bitter cocoa 200g of sugar 400g of whipped cream 100g of crystallised fruit 50g of toasted hazelnuts vanilla
Peel the chestnuts and put them in a saucepan with the milk, the cocoa and a little vanilla. Cook until soft and purée. Line a round mould with foil or greaseproof paper. Cover the sides and base with the chestnut mixture or purée. Put the whipped cream in the centre and complete the filling with the crystallised fruits and pieces of toasted hazelnut. Flavour with a little vanilla. Prepare a caramel with sugar, cocoa and water. Put this caramel into a serving dish. Tip the receptacle with the dessert on top of this.