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ARDECHOIS

To peel the chestnuts easily and quickly: Put them in hot oil after having slit them on the rounded side. They will open and lose their peel easily. Put them in a saucepan with enough boiling salted water to cover. Cook them without stirring so that they will remain whole. Drain, put through a foodmill then in a metallic sieve. The finer the purŽe, the more delicate the cake is. Cook the sugar moistened with water so as to have the boiling surface covered with large bubbles, add the softened chocolate, cream, 2 packs of vanilla sugar, mix into the chestnut purŽe. Pour into the oiled and sugar-dusted mold.
Cool for at least 4 hours, 12 hours being better. Make a Chantilly cream with the remaining cream, the last pack of vanilla sugar and 1/3 cup sugar, decorate with a pastry bag and sprinkle with cinnamon.
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For a 3 pint charlotte mold:
4 1/2 lbs chestnuts
2/3 cup sugar
5 oz plain chocolate
1 1/4 cups cream
3 packs vanilla sugar
1/3 cup granulated sugar
frying oil
cinnamon
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30
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30
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Rh™ne-Alpes
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Desserts
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