This recipe is an accompaniment for Chocolate Chestnut Torte with Chocolate Cognac Mousse.
Active time: 25 min Start to finish: 1 1/2 hr
• Caramelized chestnuts can be made 8 hours ahead (they will "weep" if stored longer) and kept in an airtight container at cool room temperature.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 10
Ingredients
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Bake chestnuts on a baking sheet in middle of oven until slightly dried and a shade darker, about 30 minutes. Cool chestnuts completely on a rack.
Step 3
Cook sugar in a dry 10- to 12-inch nonstick skillet over moderate heat, swirling and shaking skillet (to help sugar melt evenly), until caramel is deep golden. Remove from heat, then prop skillet up against a ramekin or metal cookie cutter, tilting it just enough for caramel to pool. Add 1 chestnut to caramel and evenly coat by turning with 2 forks, then transfer with forks to a sheet of foil to cool. Coat remaining chestnuts in same manner. (If caramel starts to harden, melt over moderately low heat, stirring.) Once completely cooled, peel chestnuts from foil.
