Ingredienti
Method
Preparation
- Melt the dark chocolate and unsalted butter together in a bowl over hot water, stirring until smooth. Let it cool.
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Crush the cooked chestnuts into a paste and gently mix them into the cooled chocolate mixture.
- Fold the whipped cream into the chocolate and chestnut mixture carefully to avoid deflating the cream.
Freezing
- Line a loaf pan with plastic wrap, leaving some overhang. Pour the mixture into the pan, smoothing the top with a spatula.
- Cover with the overhanging plastic wrap and freeze for at least 4 hours or until firm.
Serving
- Once firm, carefully remove the log from the pan and place it on a serving plate.
- Dust with cocoa powder before serving. Slice into thick pieces and garnish with whipped cream or chocolate shavings.
Note
Store leftovers tightly wrapped in plastic wrap in the freezer for up to two weeks. Thaw in the fridge before serving. Variations can include adding orange zest for a citrus twist or crushed nuts for added crunch.