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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This recipe is an accompaniment for Chocolate Chestnut Torte with Chocolate Cognac Mousse. Active time: 25 min Start to finish: 1 1/2 hr Ingredients:
10 bottled whole shelled roasted chestnuts (3 oz) |
1 cup sugar |
Directions:
1. Preheat oven to 350°F.
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.
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.
4. Cooks' note: Caramelized chestnuts can be made 8 hours ahead (they will weep if stored longer) and kept in an airtight container at cool room temperature.
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