Difficulty:[usr 2]
Prepare a custard. Let it cool completely.
Add the crème fraîche, the chestnut cream and the spoonful of rum (or kirsch) to this custard. If you are not using a refrigerator ice cream maker, whisk the mixture for 1 or 3 minutes to make it frothy, then pour this mixture into the evaporator tray and freeze.
While freezing, melt the chocolate over very low heat in 3 spoonfuls of milk. Allow this thick sauce to cool.
Finally beat the whipped cream; it can be sweetened or not, according to taste.
Just before serving, mold the ice cream into balls, either using a special device or with two tablespoons.
Place two or three balls in each cup.
Coat with the cooled chocolate sauce and add a few touches of Chantilly cream.
For the end-of-year celebrations, this ice cream can be used as a garnish for a Vacherin with candied chestnuts.
Source:Les beaux Desserts . Baudoin.
