"Chestnut tongues"

1. Preparation of chestnut mixture

chestnut puree 8.75 oz (250 g) • rum 3 PL • unsalted butter 1.75 oz (50 g)

Let the chestnut puree defrost in a bowl. Add rum and small pieces of butter in.

2. Dough preparation

ladyfingers 1.75 oz (50 g) • vanilla sugar 0.25 oz (8 g)

Crumble biscuits in electric mixer. Blend them in the prepared mixture together with vanilla sugar.

3. 

Use your hand to work the dough.

4. 

Chocolate 85% 2.5 oz (70 g)

Form small "tongues" and dip them in the chocolate topping.

5. 

Decorate with whipped cream and small pieces of sweet chestnuts.