250g margarine
150g dark chocolate
100g Nestle Sweetened Milk
50g powdered chestnuts


Melt the margarine and chocolate in a bain marie (in a dish over water taking care that the water does not boil over into the margarine and chocolate mixture)

Pour the powdered nuts into the mixture and stir well.

Store in a refrigerator for one month only.  Or you can freeze the mixture.

If you are unable to get powdered chestnuts then use whole chestnuts and spin in a liquidiser.

A recipe given to me by the Lancelin family in France and at the time a personal favourite of my children Paul and Stephen.

Page last updated 5 September 2010