Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sig's marone chestnut and chocolate puree. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Sig's Marone Chestnut and Chocolate Puree is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Sig's Marone Chestnut and Chocolate Puree is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have sig's marone chestnut and chocolate puree using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sig's Marone Chestnut and Chocolate Puree:

1. Prepare puree
2. Prepare 200 grams marones or other edible chestnuts
3. Get 175 ml fresh milk
4. Take 3 teaspoon brown rum
5. Make ready 1 vanilla bean
6. Make ready 1 tbsp brown sugar
7. Make ready 150 ml whipping or single cream
8. Take 50 grams best cooking milk chocolate
9. Prepare honey, rum and juice drizzle sauce
10. Prepare 4 tbsp runny honey of choice
11. Prepare 1 tbsp brown rum
12. Take 4 tbsp tropical fruit juice

Instructions to make Sig's Marone Chestnut and Chocolate Puree:

1. If you use canned or vacuum packed chestnuts you can just heat them up very gently for ten minutes them with the milk . If you use fresh chestnuts you need to remove them from their green and bristle like casing. Then you need to remove the hard dark brown outer skin. Once you have done this make a slight cross cut into the bottom and then boil them in a little water for ten minutes. It makes it easier to peel away the slightly velvet like skin and it helps to puree the chestnuts easier .After that they are ready to use the same same as canned or vacuum packed ready to eat chestnuts .
2. To the milk and chestnut add the rum the sugar, heat through very gently for about ten minutes.
3. Run a knife through the vanilla bean and scrape the seeds into the puree, take of the heat . Now puree thisnuntil very smooth . Add your chocolate and let it melt into the puree , combine well. Do not allow to boil .
4. Set aside and let this cool completely .
5. Whip your cream and fold it carefully under the puree. Chill at least for 10 to 15 minutes , but can be chilled for a few hours if using heavy or double cream.. You should get a similar consistency to a mousse but with less air bubbles . I had some double cream left over so I used that .The whipping or lighter cream would work too for for a quick result on the day.
6. Mix the honey juice and rum and soak some fruit that is cut or sliced in the liquid for the ten minutes chilling time of the puree. Use this to garnish and pour a little over the puree and serve straight away. Hope you enjoy.

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