Best Chocolate And Chestnut Pave Recipes

Chocolate and chestnut pave image

Provided by Leighton curtis

Time 40m

Yield Makes 10-12

Number Of Ingredients 0

Steps:

Lightly grease the loaf tin or whatever tin your using, line the base with greaseproof paper. Peel the chestnuts and put them in a saucepan with the vanilla pod
Add enough water to cover, the pan and simmer until the nuts are tender. 25 to 30 minutes. Remove the vanilla pod and drain the nuts.
. Puree the nuts in a food processor. Melt the chocolate in the 125ml of water over a low heat, stirring until smooth. Let it cool to tepid. Beat the butter and sugar until light and soft
Stir in the cooled chocolate and then the chestnut puree, brandy. Mix until smooth. Pack the mixture into the tin, cover and chill for at least 12 hours or even upto a week. To serve, unmould the pave and discard the paper. Cut the pave in thin slices with a knife dipped in hot water. Set the slices on your plates and decorate with chantilly cream, using a piping bag and star tube. Chill until ready to serve.

Chocolate, Orange, and Chestnut Pavé image

Yield Serves 8

Number Of Ingredients 11

8 tablespoons unsalted butter, cut into pieces
1 1/2 pounds fine-quality bittersweet chocolate (not unsweetened)
2 teaspoons freshly grated orange zest (from about 1 1/2 navel oranges)
1 3/4 cups well-chilled heavy cream
6 ounces fine-quality white chocolate
1 1/4 cup chopped vacuum-packed chestnuts (about 1 ounce)
3 teaspoons dark rum
1/4 cup well-chilled heavy cream
Garnish: chestnuts in dark and light syrup, sliced, "paté" pears, and candied orange halves*, sliced
Accompaniment: ginger crème anglaise
*available at specialty food shops

Steps:

In a large metal bowl set over a pan of barely simmering water melt butter and chocolate, stirring occasionally, until smooth and remove bowl from heat. Stir in zest and cool completely. In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk about one fourth of cream into chocolate mixture to, lighten and fold in remaining cream gently but thoroughly.
Line an oiled terrine or loaf pan, 10 by 4 1/2 by 3 inches (7-cup capacity), with plastic wrap. Pour in half of chocolate orange filling, smoothing top, and freeze 5 minutes.
In a small metal bowl set over a pan of barely simmering water melt white chocolate, stirring occasionally, until smooth and remove bowl from heat. Stir in chestnuts and rum gently and cool completely. In a bowl with an electric mixer beat cream until.it just holds stiff peaks. Fold cream into white chocolate mixture.
Pour chestnut rum filling over chocolate orange layer, smoothing top, and freeze 5 minutes. Pour in remaining chocolate orange filling, smoothing top, and chill, covered with plastic wrap, overnight. Pavé may be made 2 days ahead and chilled, covered.
Discard plastic wrap from top and invert pavé onto a plate. Discard remaining plastic wrap. Garnish pavé with chestnut slices, "paté" pears, and candied orange.
Pour some ginger crème anglaise onto 8 dessert plates and top with a 1/2-inch-thick slice of pavé.