500 gmcooked and peeled chestnuts (see note)500 ml(2 cups) milk75 gm(1/3 cup) caster sugar1 tspvanilla extract200 mlthickened cream, whisked to soft peaks, refrigerated until requiredTo serve:finely grated dark chocolate (65% cocoa solids)
Combine chestnuts with milk, sugar and vanilla in a saucepan and cook over low heat until chestnuts are soft (20-30 minutes). Cool, then process in a food processor until puréed, pass through a potato ricer into 4 serving dishes, forming mountain-like piles. Top each with cream and grated chocolate and serve immediately.
Note Cooked and peeled chestnuts are available in vacuum-sealed packs from select delicatessens.