1/2 kg of Portuguese chestnuts
milk
1 teaspoon of salt
180 g of semisweet chocolate, chopped
1/4 cup of rum
2 cups of heavy cream
2 tablespoons of common butter
1/2 kg of Portuguese chestnuts
milk
1 teaspoon of salt
180 g of semisweet chocolate, chopped
1/4 cup of rum
2 cups of heavy cream
2 tablespoons of common butter
Wash the Portuguese chestnuts in cold water
Make a horizontal cut on the shells, at the fattest part, without cutting the pulp
Place the chestnuts in a pot with plenty of water, bring to a boil and cook for about 25 minutes
Remove the chestnuts from the hot water, some at a time, and peel them, also removing the skin
Put them in a pot and cover them with milk
Add 1 teaspoon of salt
Let it simmer uncovered for 15 minutes, until the milk has evaporated completely
The chestnuts should be soft, yet firm
Place the chopped chocolate in a small pan and heat it over low heat, stirring constantly, until melted
Mash the cooked chestnuts with a potato masher and put them in a bowl
Add the melted chocolate and rum and mix well
Pulse this mixture through a potato masher again, allowing it to fall directly onto a cake plate, starting from the edge towards the center, forming a mound
Let the mixture fall naturally, without rearranging or smoothing it out
Beat half of the heavy cream with butter and pour it over
