Blissful smooth chocolate with chestnut cream

This silky-smooth make-ahead French dessert from Gabriel Gaté combines blissful chocolate and chestnut cream. It's indulgent and special, but easy to make.

• serves

  6

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 80 ml milk
• 60 ml pure cream
• 100 g quality dark cooking chocolate, chopped into small pieces
• 80 ml crème fraîche
• 100 g crème de Marron (chestnut cream)
• 18 large raspberries
• A little cocoa powder, for dusting

You need 6 small glasses, about 90 ml each, for serving.

Cooling time: at least 1 hour.

Instructions

1. Heat the milk and the runny cream in a saucepan. Pour the preparation over the chocolate pieces and whisk until very smooth.
2. Pour the chocolate cream into eight small glasses. Allow to cool and refrigerate until set, for at least an hour.
3. Whip the crème fraîche until just firm. Gently stir the crème fraîche with the chestnut cream for a few seconds. I prefer if it is not fully mixed. Transfer to a piping bag.
4. Top the chilled chocolate cream with 3 raspberries. Pipe the chestnut cream on top of the raspberries. Refrigerate until ready to serve. Dust with cocoa powder just before serving.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.