Chestnut Charlotte, Take 1

Okay, here's my first attempt at the ever-elusive Chestnut Charlotte. Searches on Google and Epicurious had pretty much turned up with nothing, so I've improvised, using what little knowledge I have of making charlottes. In retrospect, I think I should have used half the amount of chocolate as I did, but overall, though, not too bad of a first attempt.


CHOCOLATE-CHESTNUT CHARLOTTE

Cinnamon-Sugar Syrup:
1 c. water
1/2 c. sugar
2 cinnamon sticks

Chocolate-Chestnut Cream:
6 oz. semi-sweet chocolate (I used Ghirardelli baking bars)
1 9-oz. jar sweet chestnut puree
1/2 pint heavy cream

2 3-oz. packages lady fingers (the sponge-cake kind, not the crisp Savoiardi)

powdered sugar (optional)


Make syrup: In a small saucepan, combine syrup ingredients, and bring to a boil over low-medium heat. Stir frequently to melt sugar. Lower heat to a simmer and allow syrup to thicken. Remove from heat; cool to room temperature.

Make filling: Melt chocolate in a double boiler (metal bowl over a saucepan of simmering water). Allow to cool one or two minutes. Whisk in entire jar of chestnut puree until thoroughly combined.

In a separate, cold bowl with cold beaters, whip heavy cream until medium-to-stiff peaks form. Fold about 1/4 of whipped cream into the chocolate-chestnut mixture to lighten. Continue folding in the remainder, being careful not to deflate the cream.

Assemble: Line four, 8-oz. ramekins with plastic wrap, leaving enough overhang to cover the top of the charlottes. Line the bottom and sides of each with lady fingers, tearing pieces to fit, but keeping as many intact as possible (pack them in tightly, to keep filling from seeping through). Be sure to leave enough ladyfingers to top the cream, once filled. Brush ladyfingers generously with Cinnamon-Sugar Syrup.

Divide Chocolate-Chestnut Cream among the ramekins (it is possible that not all of it will be used--the rest is cook's treat!). Top filling with remaining ladyfingers and brush with Syrup. Enclose with plastic wrap and stack, using a fifth ramekin (or other weighty container) to stack on the top charlotte.

Refrigerate for at least four hours to allow charlottes to firm up. Dust with powdered sugar, if desired. Makes four servings.

If you have them, use real charlotte molds (small) for a more authentic presentation http://www.amazon.com/CHARLOTTE-STAINLESS-STEEL-Matfer-Bourgeat/dp/B00070M7F4