Wednesday, August 08, 2001


while yesterday was an ode to our inner children, today's no-cook chocolate dessert is elegant enough to serve your snobbiest friends.

let's face it -- it's going to be 100 degrees all week, so we're not cooking any thing any time soon.

you'll love these charming european-style chocolate and chestnut pots. get out your little ramekins and lightly grease them with butter. also hop by the grocery store and pick up some fancy little cookies, like pirouettes or langues de chat, tho actually you probably could also fake it even with nilla wafers. hey, why not? retro food is a trend, right?

let's even go so far as to reassert our slow principles on this one by using artisanal, organic products, ok? don't be put off by the chestnut puree. it's easier to find than you think; almost any "gourmet" type store's going to have some. all you need are:

1 15 oz. can unsweetened chestnut puree
1/2 c. (4 oz.) plugra/keller's european style butter
1/4 c. sugar
8 oz. unsweetened chocolate (scharffenberger 99%), broken into pieces
2 tablespoons brandy or liqueur of your choice

put the softened butter in the bowl of your stand mixer, attach the paddle beater, and cream on speed 6 for 5 mins. until fluffy and nearly white. add the chestnut paste 2 tablespoons at a time and beat on speed 4 until well-mixed after each addition.

put the chocolate in a microwave-safe bowl and heat on med-high for 1 min. stir until chocolate is melted and smooth. if necessary, heat again for another 30 seconds.

let chocolate cool for a minute or two. stir into the chestnut mixture and add the brandy. pour into the buttered ramekins, cover with plastic wrap, and chill 2 or 3 hours until firm. serve with whipped cream, a sprinkle of cocoa, berries, and fancy cookies on the side.


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