How to make
Beat the yolks with the milk. Cut the butter into pieces and crush the chocolate. Peel and cut the pear into very small pieces or grind it. It should not be much (about 70 g when it's peeled and cleaned). Add it to everything else.
Pour it into a suitable cookware and stir it in a water bath for 8-10 minutes at 70 degrees.
To the resulting homogeneous mixture add rum, the finely chopped walnuts and grinded chestnuts.
At this stage, the mixture is liquid, but do not worry, because it will later on set. If you still want to thicken it more, you can boil it in a water bath for some more time or on the stove at a low temperature. The grinded chestnuts and walnuts also contribute to the density of the chocolate cream.
Distribute the autumn chestnut cream into 4 small bowls or cups and when they cools, put them in the fridge, in order for them to set and turn out great with an autumn flavor.
Enjoy!
