Coppa di Marrons Glaces (Marrons glaces dessert cup)

 

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Source: The Great Italian Cookbook (1987).  Compiled by the Italian Academy of Cookery.  New York: International Culinary Society.  ISBN: 0-517-63553-4

• 2 cups heavy cream

• 3/4 cup confectioners' sugar

• 1 cup marrons glaces

• 2 tbsp grated chocolate

• 1 tbsp chopped pistachio nuts

Whip the cream.   When it starts to thicken, carefully add the confectioners' sugar a little at a time, beating constantly until stiff. 

Reserve four whole marron glaces and roughly chop the rest. 

Divide the chopped pieces between four cocktail glasses, cover with some of the whipped cream and top each serving with a whole marron glace.

Sprinkle with the grated chocolate and nuts.

Serve the remaining cream in a separate dish.