INGREDIENTS

1 tin unsweetened chestnut puree
1/2 cup water
1/2 cup pouring cream
80g unsalter butter cut into pieces
30ml cognac
2 tbspn Seville Marmalade

Chocolate Ganache
85g dark couverture chocolate
150ml cream to melt together with chocolate

METHOD
In a saucepan, add water and cream to chestnut puree and melt to combine at low temperature.
Add butter and continue until it melts and combines all at a low temperature. Add cognac.

Remove from heat and puree till smooth with a hand held or in food processor. Pour puree evenly into eight small cups and refrigerate for around 20 minutes until firm.

Add one teaspoon of Seville Marmalade to each cup
then cover with chocolate ganache and refrigerate until totally set.