I N G R E D I E N T S
10 fluid ounces double (heavy) cream
1/2 teaspoon ground cinnamon
8 ounces chestnut puree
1 1/2 ounces chopped plain chocolate or dark, unsweeten chocolate chips
2 ounces caster (superfine) sugar

I N S T R U C T I O N S
Beat the chestnut puree to lighten it. Whip the cream (not stiffly); fold in cinnamon, chestnut puree and chocolate. Divide among 4 heat-proof ramekins and smooth level. Chill 1 hour. Preheat the grill to highest setting. Sprinkle sugar on evenly; grill until bubbling. Leave to cool but serve within 2 hours to prevent the sugar softening. The sugar can of course be caramelised using a salamander or culinary-torch.


Source Credits:
Mastercook Series

Chocolate
Our favorite is Shcarffen Berger's, available at Gourmetsleuth.com

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