1/2 kg of cooked and peeled sweet potato
5 eggs
1/2 cup of sugar
1 can of heavy cream without the serum
1 tablespoon of rum
1/2 cup of well-chopped chestnuts
Chocolate Sauce:
100g of dark chocolate
4 tablespoons of water
1 tablespoon of rum
4 tablespoons of butter or margarine
1/2 kg of cooked and peeled sweet potato
5 eggs
1/2 cup of sugar
1 can of heavy cream without the serum
1 tablespoon of rum
1/2 cup of well-chopped chestnuts
Chocolate Sauce:
100g of dark chocolate
4 tablespoons of water
1 tablespoon of rum
4 tablespoons of butter or margarine
Mash the sweet potato using a potato masher
Mix with eggs and sugar
Place over low heat and beat for 8 minutes
Remove from heat and beat for an additional 8 minutes until cooled
Separately, whip heavy cream or use canned cream, mix with rum and chestnuts
Refrigerate overnight
To serve: layer sweet potato mixture and chocolate sauce
For the chocolate sauce: chop the chocolate
Bring the water and rum to a near boil over low heat
Add the chocolate and stir until melted
Remove from heat
Add butter, stirring well
Refrigerate until chilled and slightly thickened
