Ingredients
- 500g (2 tins) sweetened chestnut puree
- 175g soft, unsalted butter
- 300g dark chocolate, minimum 70% cocoa solids
- 3 tablespoons dark rum
TO SERVE:
- Creme fraiche
- Crystallised violets
Description
This Is Another Of My Maternal Grandmother's Recipes. I've Changed It A Bit, Not Least Substituting Dark Rum For Her Juice And Zest Of An Orange And A Slug Ot Two…
Nigella Lawson
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