Chestnut Chocolate Cream

• 200 g of chestnut purée (canned or homemade)
• 150 g of fine sugar
• 2 greek yoghurts
• Zest of 1 orange
• Vanilla (to taste)
• Shortcake or chocolate biscuits, crumbled (to taste)
• 1 packet of thick cream
• 1 tablet 70 percent of dark chocolate
• 1/2 can of condensed milk

In a bowl, whip the chestnut purée, sugar, yoghurt, orange zest and vanilla. When it has formed a mousse, add crumbled biscuits.

Bring the cream to a boil and add chocolate. When melted, add condensed milk and mix well. Cool.

Place alternate layers of mousse and chocolate sauce in a bowl and refrigerate until serving time.