Chestnut Hearts

Place unpeeled chestnuts in a pot, cover with water and bring to a boil.

Cook the chestnuts over medium heat for about 60 minutes until soft.

Drain the chestnuts, let them steam off briefly, cut them open lengthwise and scoop out the chestnut flesh with a spoon.

Press the chestnut flesh through a potato ricer.

Stir in rum and the seeds from the vanilla pod, then knead in powdered sugar little by little until you get a smooth, moldable paste.

Shape the paste into hearts that are not too small and place them on baking paper or foil.

Melt the dark couverture in a warm water bath.

Dip the chestnut hearts tip-first into the melted couverture, but not completely, then place back on baking paper or foil to set.

Once the couverture has set, carefully use a knife to remove most of the chestnut paste in a wedge shape so that a chocolate shell remains.

Whip the cream with sugar until stiff, fill a piping bag fitted with a star tip and pipe into the opening of the chestnut hearts.

Finish by garnishing with chestnut purée and store the chestnut hearts chilled until serving.