Little Ice Cream Desserts With Chocolate Sauce

Directions

1. Soak gelatin sheets in cool water
2. In a large saucepan, heat half the cream and add in the gelatin sheets that you’ve liquid removed with your hands
3. Add in chestnut cream and mix well
4. Chill this cream for ½ hour to harden
5. Put remaining cream in a bowl in the freezer 30 min later, take out large bowl and cream, whip cream into Chantilly and add in to chestnut cream
6. Pour this cream into ramekins and set in refrigerator for 5 hrs
7. Heat the chocolate, butter, cream and liqueur in a double boiler or possibly over very low heat
8. Mix well
9. Coarsely chop candied chestnuts and add in to chocolate sauce
10. At serving time, turn out mini ice cream treats onto dessert plates and drizzle with chocolate sauce