Hot Espresso Chocolate with Chestnut Cream

Ingredients

• 100 g blanched chestnuts
• 20 g powdered sugar
• 1 brownie (about 30 g)
• 60 g chopped walnuts
• 175 ml whipping cream
• 200 g milk chocolate
• 80 ml espresso
• 3 tsp crunchy caramel bits
• gold leaf for garnish

Instructions

1. 1.

   Chop the chestnuts and blend with 2–3 tbsp water and powdered sugar in a blender until smooth. Crumble the brownie. Chop the walnuts. Mix crumbs with 50 g walnuts and distribute into dessert glasses.

2. 2.

   Just before serving, whip 100 ml cream to stiff peaks and fold in the chestnut puree. Dice the chocolate and heat it together with the remaining cream and espresso in a pot while stirring until melted.

3. 3.

   Pour the chocolate‑espresso mixture into the glasses and top with the chestnut cream. Garnish with remaining walnuts, caramel bits, and a touch of gold leaf. Serve immediately.