Chocolate Creme Brulee

• 10 fl. oz. double cream
• 1/2 tsp. ground cinnamon
• 8 oz. chestnut puree
• 1-1/2 oz. chopped plain chocolate
• 2 oz. castor sugar

1. Beat the chestnut puree to lighten it.
2. Whip the cream (not stiffly); fold in cinnamon, chestnut puree and chocolate.
3. Divide among 4 heat-proof ramekins and smooth level.
4. Chill 1 hour.
5. Preheat the grill to highest setting.
6. Sprinkle sugar on evenly; grill until bubbling.
7. Leave to cool but serve within 2 hours to prevent the sugar softening.
8. The sugar can of course be caramelised using a salamander or blow-torch.

double cream, ground cinnamon, chestnut puree, chocolate, castor sugar

Taken from www.foodgeeks.com/recipes/1783 (may not work)