- 1 kg chestnutWater to cover
350 ml milk
1 tsp toasted fennel seeds
125 gm butter
125 gm castor sugar
250 gm chopped bitter chocolate
1/2 tsp vanilla essence
1-2 Tbsp rum
Peel and mash chestnuts.
Mix cream, butter and sugar with melted chocolate in 75 ml water.
Once it’s cool add it to the butter mixture and chestnuts. Flavor with vanilla and rum. Mix well.
Pour into an oiled and lined tin. Chill overnight. Turn out and serve with cream.