Summary

Ingredients

• 185 g chocolate, dark, chopped
• 90 g butter, room temperature
• 90 g suar, finer
• 400 g chestnut puree, unsweetened (canned)
• 1 drop vanilla flavor
• 0.25 teaspoon ¼ coffee, instant
• 0.5 tablespoon ½ rum
• some dark chocolate for shavings

For the set:

• Berries, fresh or orange fillets

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Instructions

1. Grease a loaf pan (8x17x18cm). Line the bottom of the mold with parchment paper and oil the paper.
2. Place the chocolate in an ovenproof bowl and place over a saucepan half filled with boiling water. Take the pan off the stove and melt the chocolate while stirring. Remove the bowl from the pan and let it cool for 5 minutes.
3. In another bowl, stir the butter until foamy, add sugar and mix both together to form a fluffy cream. Mix in the chestnut puree. Thoroughly fold in the melted chocolate. Stir in vanilla flavor, coffee and rum dissolved in 1 teaspoon of hot water. Pour the mixture into the prepared loaf pan and smooth the surface. Cover with cling film and chill for 12 hours.
4. To serve, loosen the sides of the pan with a small cake knife. Turn the pie out of the mold and peel off the parchment paper.
5. Using a vegetable peeler, peel off the shavings from the side of the dark chocolate and use them to garnish the pâté. Cut the pie into slices and serve with fresh berries or orange fillets.