Prep 15 mins +chilling | Cooking none (except melting) | Makes 20 petit fours-sized cups | Vegetarian & Gluten-Free
“Chestnuts say ‘Christmas’ to me and in this recipe of Lucy LT’s we have used them in their simplest form, ready-cooked! The easiest to use here is canned, ready sweetened purée but if not available you can buy unsweetened purée or whole, cooked chestnuts and purée them yourself, then sweeten the purée to taste. These decadent little treats are gorgeous whichever chestnuts you use and once you have the hang of the cups you can f ill them with other fillings at different times of the year.”
300 g (10 ½ oz) dark chocolate
200 g (7 oz) sweetened chestnut purée
200 g (7 oz) double (heavy) cream
dash of liqueur (optional)
1 Place 20 mini (petit four) cake cases on a baking tray.
2 Melt the chocolate in a bowl over a saucepan of gently simmering water and when it is melted remove it from the heat. Transfer 100 g (3½ oz) to a small bowl and set aside to cool but not set again.
3 Dip a pastry brush in the remaining chocolate, brush a light film on the inside of the paper case, invert them and leave to set. Chill the cases then repeat so you have a double layer of chocolate.
4 Meanwhile whisk the sweetened chestnut puree with the cream (and liqueur if using) until thick, then add the reserved 100 g (3½ oz) cooled melted chocolate.
5 When the chocolate cups are solid, remove the cases if you wish and then pipe or spoon the chestnut cream into them.
6 Store for up to 3 days in the fridge.
TIP: this chestnut cream also makes a fabulous cake filling.
This is an edited extract from Lucy’s Bakes by Lucy Cufflin published by Hardie Grant RRP $49.95 available in stores nationally.