Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes + 24 hours of rest INGREDIENTS 1kg. Chestnut salt 130gr. 120g of dark chocolate. 100g of butter. sugar 1 / 2 glass of kirsch vanilla sugar PROCEEDINGS -------------------------- Boil chestnuts in salted water only, drain , peel, peel and pass through a sieve, collecting the mixture into a bowl.
Join the grated dark chocolate, 100g. of butter into pieces a little softened at room temperature, sugar, kirsch and a hint of vanilla. Stir the mixture thoroughly with a wooden spoon until 'not be' perfectly blended and smooth. Butter a pudding mold and sprinkle with a handful of sugar, let it fall off the excess.
Pour the mixture, beat him repeatedly on the table in the mold to fill all the air pockets in it and level the surface of the pudding with the back of a spoon. Let the mixture stand for 24 hours in a cool, covered by a plate on which to place a burden. Invert the mold onto a serving plate, deformed the pudding and serve. 
Join the grated dark chocolate, 100g. of butter into pieces a little softened at room temperature, sugar, kirsch and a hint of vanilla. Stir the mixture thoroughly with a wooden spoon until 'not be' perfectly blended and smooth. Butter a pudding mold and sprinkle with a handful of sugar, let it fall off the excess.
Pour the mixture, beat him repeatedly on the table in the mold to fill all the air pockets in it and level the surface of the pudding with the back of a spoon. Let the mixture stand for 24 hours in a cool, covered by a plate on which to place a burden. Invert the mold onto a serving plate, deformed the pudding and serve.
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