This recipe is an accompaniment for Chocolate Chestnut Torte with Chocolate Cognac Mousse.
Ingredients
10 bottled whole shelled roasted chestnuts (3 oz)
1 cup sugar
Directions
Preheat oven to 350°F.
Bake chestnuts on a baking sheet in middle of oven until slightly dried and a shade darker, about 30 minutes. Cool chestnuts completely on a rack.
Cook sugar in a dry 10- to 12-inch nonstick skillet over moderate heat, swirling and shaking skillet (to help sugar melt evenly), until caramel is deep golden. Remove from heat, then prop skillet up against a ramekin or metal cookie cutter, tilting it just enough for caramel to pool. Add 1 chestnut to caramel and evenly coat by turning with 2 forks, then transfer with forks to a sheet of foil to cool. Coat remaining chestnuts in same manner. (If caramel starts to harden, melt over moderately low heat, stirring.) Once completely cooled, peel chestnuts from foil.
