Today we would like to thank Dina from Miettes who shared this yummy dessert.
Dina has shared her scoop about this yummy dessert:
400g (approx. 1lb) crème de marron (chestnut spread)
400g (approx. 1lb) purée de marron (chestnut purée)
1 kg (approx. 2 lbs.) Crème Chantilly (heavy whipped cream)
½ kg (approx. 1lb) meringue (small size)
Pinch, cinnamon powder
2 Tablespoons Cognac or Rum
Chocolate Sauce (optional)
3 ½ tablespoons excellent cocoa
½ cup sugar
½ cup water
2. Whip the cream with a bit of powdered sugar (I don’t put much because the chestnut mix is already very sweet).
3. For the chocolate sauce: bring water and sugar to a boil until sugar is dissolved, then add cocoa and beat well with a whisk. Leave sauce aside until it gets cold.
4. Assembling the verrines: put the chestnut spread in a bag with a tip (use any tip you like) and the cream in a bag with a tip (also use any tip you like). Start by adding a bit of chestnut spread on the bottom, then cream, then meringue; repeat one time to end with a meringue on top. Sift some cocoa powder on top of meringue. Serve with chocolate sauce on the side (that will be poured inside the verrines).
Happy Christmas & Good Luck