Yield
Makes 8 servings

How to Make It

Step 1

Prepare pastry shells according to package directions; set aside.

Step 2

Bring chestnuts, 1 cup sugar, and 1 cup milk to a boil in a small saucepan, stirring until sugar dissolves; reduce heat, and simmer 30 minutes or until chestnuts are tender and mixture thickens.

Step 3

Microwave chocolate in a glass bowl at HIGH 30 seconds to 1 minute or until melted, stirring once.

Step 4

Remove chestnut mixture from heat. Stir in melted chocolate and rum.

Step 5

Process chestnut mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Cool completely.

Step 6

Beat cream at medium speed with an electric mixer until soft peaks form. Gently fold whipped cream into chestnut mixture. (Mixture will be soft.) Cover and chill at least 1 hour.

Step 7

Spoon mixture into prepared pastry shells. Garnish, if desired.

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