Chestnut and Chocolate Ice-Cream With Apricot Sauce

Course : Desserts
Serves: 10
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1 2/3 cups bitter chocolate
4 tablespoons maple syrup
1/2 pound canned chestnut puree
5 cups double cream -- whipped
2 tablespoons kirsch
3 large free range egg whites -- (optional)
1 whole canned chestnuts in syrup -- drained (save a few for decoration)
1 pound canned apricots in natural juice
2 tablespoons apple juice concentrate

Preparation / Directions:

1. Melt the chocolate into maple syrup, over a pan of hot water. Blend well together and stir into the chestnut pur‚e. Beat in the cream and kirsch. Whisk the egg whites until stiff and then fold into the mixture (optional). Freeze for two hours in a shallow tray covered with foil. 2. Scrape out and blend in a mixer until smooth. Put in a bowl and stir in the chopped chestnuts. Spoon into a mould, cover and freeze for 30 minutes before serving. Loosen the mould by slipping into hot water. Turn onto serving dish, decorate with reserved chestnuts, cut in half, and apricot sauce. SAUCE 3. Strain the apricots from their juice in the tin. Place apricots and apple juice concentrate together, and blend in food processor until smooth (should be a runny pur‚e consistency). 4. Serve with ice-cream. Enough for ten portions, small amounts as it is very sweet.


Nutritional Information:

138 Calories (kcal); 12g Total Fat; (66% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 4mg Sodium

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