Christmas cheer and cherries go hand in hand, and good-quality dark chocolate makes the occasion even merrier, so we've found a way to combine the two.
Cooking Time
Preparation Time :2 Min
Cook Time : 5 Min
Total Time : 7 Min
Ingredients
Serves :
150g good-quality dark chocolate, broken into pieces
50g unsalted butter
500g can sweetened chestnut puree*
150ml thickened cream
1 teaspoon vanilla extract
1/3 cup (75g) golden caster sugar* or caster sugar
Cocoa powder, to dust
Maraschino cherries*, to serve
Directions
Melt chocolate and butter in a bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir until smooth, then remove and cool.
Place chestnut puree, cream, vanilla and sugar in the bowl of a food processor and process until smooth. Slowly add cooled chocolate, then transfer to a bowl and chill for 30 minutes. Divide mixture among six 150ml dariole moulds or patty cases and freeze for 2-3 hours.
To serve, turn out cakes onto plates, dust with cocoa and top with cherries.