Soak gelatine, squeeze out and warm slightly with rum and powdered sugar. Quickly stir with chestnut puree until smooth. Whip the cream, add some of the cream to the chestnut mixture, mix briefly and fold in the remaining cream. Put the mixture into a piping bag and fill into small tartlet rings. Cut chocolate sponge cake and cover each tartlet with a slice. Chill or freeze well. Turn out onto cold plates and garnish as desired.
Preparation Tip:
GARDENING RECOMMENDATION: Honey chocolate glaze and chocolate chips.
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