Vickys Boozy Chocolate Chestnut Pudding

• 175 grams plain dark chocolate
• 75 grams Stork (dairy-free block) margarine
• 75 grams caster sugar
• 435 grams can of chestnut puree
• 3 tbsp brandy
• 285 ml light coconut milk

1. Melt the chocolate over a bain marie or in 30 second increments on a microwavable bowl
2. Cream together the margarine & sugar
3. Mix in the chestnut puree
4. Then stir in the melted chocolate, then once incorporated stir in the brandy and coconut milk
5. Divide into servings and let set in fridge for a good hour
6. Sprinkle with grated chocolate to serve (serves 6 - 8)

chocolate, stork, caster sugar, puree, brandy

Taken from cookpad.com/us/recipes/437376-vickys-boozy-chocolate-chestnut-pudding (may not work)