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Chocolate and chestnut ring

Margaret Botwright from Just For Starters
Round off your meal in scrumptious style with Margaret Botwright's recipe for a deliciously rich dessert flavoured with dark chocolate and chestnut puree

Chocolate and chestnut ring

Method

1. In a mixing bowl, cream together the sugar and butter until light and fluffy.

2. Mash the chestnut puree with a fork to break it up. Mix it into the creamed butter mixture.

3. In a small saucepan, place 170g of the chocolate (broken into squares), the coffee and brandy and heat very gently, stirring often, until the chocolate has melted.

4. Mix the melted chocolate mixture and the vanilla essence into the chestnut mixture.

5. Grate the remaining chocolate and chop 25g of the pecan halves. Stir in the grated chocolate and chopped pecan nuts and mix thoroughly.

6. Lightly oil a ring mould and line with cling film. Spoon the chestnut mixture into the lined ring mould.

7. Cover and leave to set in the refrigerator overnight.

8. Whisk the cream and icing sugar until light and fluffy.

9. Turn the chocolate and chestnut ring carefully out from its mould. Decorate with whipped cream and reserved pecan nut halves.

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Serves: 6-8

Prep: 30 min, plus overnight chilling
Cook: 5 min

Ingredients
110g caster sugar
110g unsalted Butter
240g canned chestnut puree
220g dark chocolate, 70% cocoa solids
2 tbsp strong black coffee
1 tbsp Brandy
a few drops of vanilla flavouring
50g Pecan halves
450ml whipping or double cream
1 tbsp icing sugar