Chocolate Chestnut Pudding
|Semisweet chocolate||6 Ounce|
|Chestnut puree||1 Can (10 oz)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Confectioners sugar||2 Tablespoon|
Preheat the oven to 350Â° F.
Butter a 1 1/2 quart souffle dish.
Combine the chocolate, milk, sugar, and salt in the top of a double boiler.
Cook over hot water until the chocolate melts.
Remove from the heat.
Add the vanilla.
Beat the eggs and egg yolks well.
Gradually add the chestnut puree, beating until the mixture is smooth.
Gradually add the chocolate mixture to the chestnut mixture, beating constantly.
Pour the pudding into the prepared dish and place it in a pan of hot water on the middle shelf of the oven.
Bake for 60 to 65 minutes.
Whip the cream until stiff.
Add the confectioners' sugar.
Garnish with the whipped cream and candied violets if desired.