Chestnut Chocolate Dessert
|Unsweetened chocolate||7 Ounce|
|Frozen cool whip||1⁄2 Cup (8 tbs)|
|Kirsch||1 1⁄2 Tablespoon|
|Slivered almonds||1⁄4 Cup (4 tbs)|
Lightly oil a freezer ice tray or a flat 10x3 1/2-inch metal pan and place in the refrigerator to chill.
Meanwhile, place the chocolate in the top of a double boiler.
Set over hot water until melted.
Set aside to cool.
Whip the margarine in a bowl until creamy.
Add the chestnut puree by the spoonful, beating well after each addition.
Stir in the cooled chocolate.
Blend in the Cool Whip and Kirsch.
Fold in the almonds.
Pour the mixture into the chilled tray.
Cover and refrigerate until serving time.
Run a knife blade around the edges of the pan and invert on a serving platter.
Decorate with whipped cream rosettes, if you like.
Cut into thin slices and serve with light wafers or sugar cookies.