Little Ice Cream Desserts with Chocolate Sauce

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Ingredients

Serves 8

• 2 cups (500 ml) sweet chestnut puree with vanilla
  
• 2 oz (60 ml) half-and-half cream
  
• 4 sheets gelatin

Chocolate Cream

• ½ lb (250 g) coating chocolate
  
• 3.5 oz (100 g) butter
  
• 3.5 oz (100 g) double cream
  
• 1 liqueur glass chestnut liqueur
  
• 4 marrons glacés (candied chestnuts)

Preparation

Preparation of Ingredients

• Soak gelatin sheets in cold water

Preparation

• In a large saucepan, heat half the cream and add the gelatin sheets which you’ve drained with your hands
  
• Add chestnut cream and mix well
  
• Refrigerate this cream for ½ hour to harden
  
• Put remaining cream in a bowl in the freezer 30 minutes later, take out large bowl and cream, whip cream into Chantilly and add to chestnut cream
  
• Pour this cream into ramekins and set in refrigerator for 5 hours
  
• Melt the chocolate, butter, cream and liqueur in a double boiler or over very low heat
  
• Mix well
  
• Coarsely chop candied chestnuts and add to chocolate sauce
  
• At serving time, turn out mini ice cream treats onto dessert plates and drizzle with chocolate sauce

Suggested drink or wines