In the original recipe there was 1/3 chestnut purée, 1/3 sugar and 1/3 butter, but over the years exchanging part of the butter for chocolate lightened this mixture! Originally this mixture would have been made into a Christmas log but in our family we have made it into a porcupine. The mixture is shaped in a bowl and allowed to set, iced and then slithers of almonds are used as the quills of the porcupine. It is quite effective as I can still remember Tante Marie shouting that there was an animal in her room. (My mother had hidden it there as it was a cool place and the larder was full. I don’t think we had a fridge in those days!)

Ingredients small large
Unsalted butter 250 g 376 g
Chocolate 50 g 75 g
Chestnut purée 300 g 440 g
(Without sugar)
I use a tin! In those days they cooked the chestnuts, peeled them and then puréed them in a ‘moulinette’ or vegetable mill– all very hard work and it leaves the fingers brown!)

Sugar 250 g 365 g
Almonds about 10 whole ones
Chocolate for the icing and nibbling!

Preparation
Using very low heat : melt the Chocolate, butter and sugar in a saucepan.
Beat the chestnut purée. I use a Kenwood mixer for this. Add the contents of the saucepan and mix well till it is homogeneous. It must not be too hot or the butter may separate out as it cools. Pour into a bowl and leave in the fridge for a few hours to set. It freezes well and I tend to make up the lager amount (using a whole tin of chestnut purée) and freeze in two bowls – should be used within 3 months or so.

Turn out (Dip bowl in boiling water). Shape a nose at one end. Prepare the almonds. Boil them for a minute to remove the brown skins. Slit one almond in two, following the natural line, for the eyes. Cut the rest lengthways for the quills. Ice the porc-épic with melted chocolate and immediately decorate with the almonds
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