posted by Angel 10-28-100 11:48 PM
Mont Blanc au Marrons
2 lb. chestnuts
5 1/2 oz. semi-sweet chocolate
5 1/2 oz. butter
5 1/2 oz. confectioners sugar
Put chestnuts in a pan; cover with water; boil 10 minutes or until chestnuts peel easily. Take off both peels.
Put chestnut meat in pan; cover with water and boil 20 minutes. Drain and mash through potato ricer. Melt chocolate with butter; add to chestnut mixture with confectioners sugar; mix well. Mold and refrigerate.