How to make
Wash the chestnuts well with warm water. Make slits on their surface with a sharp knife.
Put the chestnuts in a pot and pour cold water, which is about 3 inches above them. Add the bay leaf and a tablespoon of anise seeds.
Put the pot on the stove and boil for 30 minutes after the water has boiled.
Leave the chestnuts to cool and then peel them.
Put them in a blender, add a vanilla and 4 tbsp. of dark rum and sugar and blend into a puree. Whip the cream well.
Add a little of the cream to the chestnut puree and stir with a spoon, until the chestnut cream is homogenized.
Crush the biscotti and pour the remaining rum over them.
In suitable cups or bowls put the crushed biscotti and pour the cream on top.
Sprinkle with bitter cocoa and crush a biscotti on the side. Chill the chestnut cream with rum for two hours in the fridge!
Enjoy!
