Put the peeled chestnuts in a saucepan with 2 cups of the stock. Bring to a simmer, uncovered, for 40 to 50 minutes, adding more stock, if necessary, to keep the chestnuts covered.

When the chestnuts are tender, drain, reserving the stock. Purée the chestnuts in a food processor or blender. Return the puréed chestnuts to the reserved stock, stirring, and add in the heavy cream. Season with salt and pepper to taste. Just before serving add a dollop of crème fraîche or sour cream and dust with cocoa powder or grate some dark chocolate on top.

*This recipe has been modified from the original, which appears in French Women For All Seasons.