Chestnut Filling


  • 2 pounds chestnuts in shells, or 1 pound canned Swiss or French chestnut purée
  • 3 ounces semisweet chocolate
  • ½ pound plus 2 tablespoons sweet butter
  • ¾ cup vanilla sugar
  • 1 whole egg
  • ¼ cup light rum


  1. Cook the chestnuts, shell and skin them, and purée while still warm. You should have about 1 pound purée.
  2. Soften the chocolate in the top part of a double boiler over hot water.
  3. Beat together the butter, vanilla sugar, egg and rum until the mixture is very light and foamy.
  4. Add the softened chocolate and the chestnut purée, and beat until thoroughly mixed.