A quintessential autumn dessert, made with chestnuts in syrup simmered in their inner skins.
This is one of the sweets I make every year after making chestnuts in syrup in their inner skins. With or without chocolate, both versions are delicious.
The cream is based on almond cream (creme d'amande - Recipe ID: 437364). In step 8, add whatever type of chocolate you like.
Enjoy Japanese food around the world.