Instructions: Dip the chestnuts in the melted chocolate until they are evenly coated. Lift the chestnuts out of the chocolate with a fork, letting the excess chocolate drip off. Place them on a wire rack over a piece of wax paper to cool and harden.

Stir together the chestnut puree, 1 cup of the powdered sugar, 4 teaspoons of the vanilla and the rum until smooth. Cover and chill until ready to serve.

Just before serving, whip the cream in a chilled bowl until soft peaks form. Beat in the remaining 2 tablespoons of powdered sugar and the remaining 1 teaspoon of vanilla until blended.

Put the chestnut mixture through a potato ricer and divide among serving dishes. Divide the whipped cream over the top. Sprinkle each serving with grated chocolate and top each with a chocolate chestnut.

This recipe yields 6 servings.

Comments: Specialty markets and well-stocked supermarkets carry chestnut puree along with whole canned chestnuts.

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