Appears in
- About
Ingredients
- 2 pounds chestnuts in shells, or 1 pound canned Swiss or French chestnut purée
- 3
Method
- Cook the chestnuts, shell and skin them, and purée while still warm. You should have about 1 pound purée.
- Soften the chocolate in the top part of a double boiler over hot water.
- Beat together the butter, vanilla sugar, egg and rum until the mixture is v