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Turinois
Chocolate Chestnut Pudding
Preparation info
- Serves
8–10
. - Difficulty
Medium
Appears in
Published 1987
Towards Christmas, tins of the new season’s chestnuts appear in shops. For this pudding I prefer the unsweetened purée. The turinois freezes well and is very good served semi-freddo or completely frozen.
Ingredients
115 g 4 oz 115 g 4
Method
Soften the butter in a slightly warmed bowl and beat until light. Gradually beat in the sugar until the mixture is fluffy, then beat in the vanilla essence.
Melt the chocolate with the rum in a bowl over hot water; then cool slightly. Sieve the chestnut purée.
Gradually beat the chocolate and the chestnut mixtures into the butter until the mixture is smooth and soft.
Lin
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