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INGREDIENTS
1 cup whipping cream
1 cup Sweet Chestnut Puree, at room temperature
2 Tablespoons unsweetened cocoa powder

DIRECTIONS
Whip cream into soft peaks. Mix ½ cup whipped cream into puree to lighten it.
Slowly fold in remaining whipped cream until only the faintest streaks remain.
Spoon into serving dishes and lightly dust with cocoa powder.
Serve immediately.

PRESENTATION
A stemmed, wide glass is the best presentation piece for this dessert –
a martini or champagne glass would be perfect.
Provide demitasse spoons so your guests can slowly savor their dessert.

Copyright © 2012 Stefanie Samara Hamblen