Chestnut Dessert in Shot Glasses
Blend 700g of boiled chestnuts into a puree, then using a bain-marie melt 150g of dark hocolate, add 150g of butter and let it all melt together, stirring constantly.
Add to the chestnuts 130g of sugar, the butter and chocolate mixture, 1 teaspoon of vanilla essence and 1 shot glass of grappa: mix all the ingredients together until the mixture is smooth.
Pour the chestnut mixture into small glasses until they are three quarters full. Allow the mixture to cool for at least an hour.
Before serving, lightly whip 200ml of cream and spoon it on top of the glass, sprinkling some grated dark chocolate to finish. The dish goes well with a glass of Trentino Grappa.