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French · Dessert
Palissade aux Marrons
A no-bake chestnut and chocolate loaf: puréed chestnuts beaten with butter, kirsch-melted chocolate and a port-coffee syrup, packed into a mould walled with upright sugar biscuits like a fence, chilled firm and turned out with cream.
- YieldServes 4
- Hands-on40 min
- Total6 h 41 min
- Difficulty
Ingredients
Chestnut cream
- 500 gcanned whole unsweetened chestnuts (two 240 g cans), with their liquid
- 90 gunsalted butter, softened
- 90 gsemisweet chocolate, chopped
- 25 mlkirsch or rum
- 1 tspvanilla extract
- 50 ggranulated sugar
- 1¼ tbspport
- 1¼ tbspstrong coffee
- 0.13 tspsalt
Assembly
- 5finger-shaped sugar biscuits (boudoirs or langues de chat)
- 240 mlheavy cream, served plain or lightly sweetened and whipped
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