Sweet Chestnut and Chocolate Cream
How do you make sweet chestnut and chocolate cream?
Boil the chestnuts with a cut in the shell for 30 minutes and peel them while still warm. Blend them with melted dark chocolate and whole cane sugar. Gradually add water while blending with an immersion blender until you get a smooth, even, spreadable cream, ideal for desserts or filling sweets.
When autumn arrives and we go walking in the woods, we take the opportunity to gather the wonderful fruits of this season. We can create this wonderful cream, easy to make, creamy and delicate, perfect to enjoy as a cake filling, as a spread, or even as a dessert.
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Servings: Makes approx. 600 g of cream
Ingredients
- 500 g raw chestnuts
- 175 ml water
- 100 g whole cane sugar
- 60 g dark chocolate
Instructions
Start by washing the chestnuts very well to remove any possible traces of soil or leaves.
Once well washed, dry them and make a deep horizontal cut in each one.
Place them in a high-sided pot with plenty of cold water.
Cook over medium-high heat for about 30 minutes after the water comes to a boil.
Wait for them to cool and peel them carefully.
Separately, in a medium pot, melt the chocolate in a bain-marie (or in the microwave).
Add the peeled chestnuts to the melted chocolate.
Add the sugar and begin blending with an immersion blender, gradually adding the water until you reach the desired creaminess.
Mix everything very well, serve it in a container, and enjoy it spread or by the spoonful as a dessert.
Note: This cream can be used as a filling for homemade sweet turnovers or sweet ravioli. You can double or reduce the ingredient quantities according to your needs. It keeps for 2-3 days in a lidded container in the refrigerator.
Enjoy your meal!
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- 500 g raw chestnuts
- 175 ml water
- 100 g whole cane sugar
- 60 g dark chocolate