Chocolate Creme Brulee

• 8 ounces chestnut puree
• 10 ounces heavy cream, whipped
• 1/2 teaspoon cinnamon
• 1-1/2  ounces bittersweet chocolate, chopped
• 2 ounces sugar

Beat the chestnut puree until light.  Fold into the cream, along with the cinnamon and chocolate.  Divide evenly among 4 heat proof ramekins and smooth the surfaces. Chill 1 hour.

Sprinkle sugar evenly on the  surface of each ramekin.  Using a blow torch, flame the sugar until lightly browned.

Serve immediately.

Serves 4.

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