(*) Springform or loaf pan (each according to desired pave form) Spread the bottom of the pan with cling film. Mix the chestnut cream with the soft butter and, if desired, with the alcohol until homogeneous.
Melt the chocolate in a water bath. Mix the two masses together and fill into the mold.
Chill in the refrigerator for one night. Garnish the dessert with the candied chestnuts and – to add a touch of acidity – with crème fraîche or mascarpone and bring to the table.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.
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