- 175g dark chocolate
- 200g sweetened chestnut puree
- 5 eggs separated
- 4 tbsp brandy
- Whipped cream and chocolate curls to serve
Melt the chocolate then mix with the chestnut puree until smooth. Stir in the egg yolks and brandy. Whisk the egg whites until stiff. Loosen the chocolate mixture with one spoonful of the egg white then fold in the rest.
Divide into 6-8 cups or glasses and chill for at least 4 hours or overnight.
Serve topped with whipped cream and chocolate curls.