Chocolate Creme Brulee Recipe

8 ounces chestnut puree
10 ounces heavy cream, whipped
1/2 teaspoon cinnamon
1-1/2 ounces bittersweet chocolate, chopped
2 ounces sugar

Beat the chestnut puree until light. Fold into the cream, along with the cinnamon and chocolate. Divide evenly among 4 heat proof ramekins and smooth the surfaces. Chill 1 hour.
Sprinkle sugar evenly on the surface of each ramekin. Using a blow torch, flame the sugar until lightly browned. Serve immediately.