Summary

Ingredients

• 200 g chestnut (s), cooked
• 100 ml milk
• 6 tablespoon sugar
• 2 packs vanilla sugar
• 100 ml water
• 1 pinch (s) cinnamon powder, or more depending on your taste
• 400 ml Cremefine, for whipping, or cream
• 100 g chocolate, half dark, half whole milk, or to taste
• 2 tablespoon sour cream, also sour cream or mascarpone
• 2 tablespoon amaretto, or espresso, or kaba
• 3 biscuit (s), crispy, e.g. hobbits, amarettini or cantuccini

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Instructions

1. Simmer the chestnuts together with milk, 3 tablespoons of sugar and cinnamon for a few minutes and then puree with about 2 tablespoons of the Cremefine to the desired consistency. Divide between 4 glasses.
2. Beat the cremefine with the remaining sugar and vanilla sugar until stiff. If you whip the Cremefine in the same vessel as the chestnuts, some of the delicious chestnut aroma will transfer into the cream.
3. Melt the chocolate in a bowl and stir into the sour cream to a cream. Fold half of the Cremefine into the chocolate cream. Then distribute the chestnut cream in the four glasses. Do not scrape the bowl too clean and add the amaretto to the bowl and stir well.
4. Pour the rest of the whipped Cremefine onto the chocolate cream so that you get three layers.
5. Roughly crumble the biscuits and place them decoratively on the desserts. Drizzle the chocolate and amaretto mixture evenly on the biscuit crumbs in the glasses.
6. Tip:
7. The dessert is also sufficient for up to 6 people if it is divided into slightly smaller glasses or bowls.
8. You can also make less cream or leave one out. As I have described it here, it is quite powerful. That`s why I also used Cremefine. You can of course also use cream.
9. Variation:
10. Use only half as much Cremefine and correspondingly less sugar. Do not fold in the chocolate, but pour it melted over the dessert or between the chestnut cream and Cremefine.
11. It`s really just about the combination of chestnut-chocolate-cream.