To make this dessert a quick one, use a prepared chestnut spread (available online and, at this time of year, at some supermarkets) and store-bought meringue cookies. Photograph by Vared Guttman
2 ounces 100% cocoa unsweetened chocolate (or the darkest you can find), broken to small chunks
1½ whipping cream, divided
½ lb. + 1 tablespoon chestnut spread (see note)
2 cups crumbled meringue cookies (in large chunks)
Zest of half orange or 1 teaspoon orange blossom water (mazahar, available at Middle Eastern stores)
1) Put chocolate in a medium bowl. Bring ½ cup whipping cream to boil in a pot over medium-high heat or in the microwave and pour over chocolate. Let stand for 1 minute, then stir quickly for a smooth cream. Cover with plastic wrap and chill for a couple of hours.
2) Whip 1 cup cream with 1 tablespoon chestnut spread to soft peaks in a stand mixer. Fold meringue cookie chunks in. Divide between 6 dessert cups.
3) Transfer chocolate mixture to the same bowl of the stand mixer (you do not need to clean the bowl), add ½ lb. chestnut spread and orange zest and whip to create a smooth, airy cream. Transfer chestnut-chocolate cream into a piping bag, cut off the very tip of the bag and pipe a few layers in a nice pattern over the whipped cream. Cover with plastic wrap and chill for 2 to 6 hours.