Chestnut Dessert With Grand Marnier
|Chestnut puree||8 Ounce (1 can)|
|Whipping cream||1 Pint|
|Grand marnier||2 Tablespoon|
|Semi sweet chocolate||4 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 package)|
|Milk||1⁄4 Cup (4 tbs)|
|Sweet chocolate||8 Ounce|
|Water||1 Cup (16 tbs)|
|Grand marnier||1 Tablespoon|
|Brandied chestnuts||2 Tablespoon (for garnish)|
|Whipped cream||2 Tablespoon (for garnish)|
|Sliced canned fruit||2 Tablespoon (for garnish)|
Beat the chestnut puree in a bowl until soft and creamy.
Add one cup of the cream and beat together well.
Blend in the Grand Marnier.
Melt the chocolate in a double boiler with the 1/2-cup milk over hot water.
Stir until melted.
Add the butter.
Mix and set aside to cool.
Meanwhile, soften the gelatin in a separate bowl with the 1/4 -cup milk.
Place over hot water and stir until dissolved.
Stir into the chocolate mixture.
Then blend into the chestnut mixture.
Beat the remaining heavy cream until thickened and fold into the chestnut mixture.
Pour into a lightly greased four-cup capacity round mold.
Cover and chill until firm.
Meanwhile, prepare the sauce by combining the chocolate with the water in the top of a double boiler.
Place over hot water for a few minutes until melted.
Stir in the Grand Marnier.
Set aside to cool.
To unmold the dessert, run a knife blade around the edges of the mold and place the mold into warm water for a few seconds.
Place a serving platter over the mold and invert.
Decorate with brandied chestnuts, whipped cream, or sliced canned fruit.
Spread with the chocolate sauce or serve the sauce separately.