Have spoon, will eat …
Chocolate Chestnut Cream!
If you enjoy Nutella, then you should most definitely try this gorgeous and easy to make Chocolate Chestnut Cream.
Here’s a fun run-down of what you can enjoy with this cream:
- Warm it up and you’ve got a Chocolate Chestnut Syrup to drizzle over your favorite ice cream or yogurt.
- When you keep it chilled it becomes a mouth-watering Chocolate Chestnut Spread for your toast, bagels, etc.
- Stir 1 – 2 teaspoons into one cup of hot milk, and cozy up to a mug of Chestnut Hot Cocoa.
- Whip up the chilled cream in your stand mixer for about 5 – 8 minutes and voila … a gorgeous, fluffy Chocolate Chestnut Frosting.
- Use puff pastry or even the cresent rolls, spread on some of this luscious cream, roll or wrap them up and bake … a sublime Chocolate Chestnut Cream filled pastry.
- And my personal favorite, eat it straight up with a spoon!
Basically, if you think it would taste yummy in a recipe, it just might, so use it. This cream is so insanely delicious and versatile, it’s a must
have make eat kind of chocolately goodness in a jar.
Chocolate Chestnut Cream is worthy of gifting to your closest of friends, and looks lovely in a vintage-like jar wrapped up with twine and some cedar sprigs or colorful Christmas ribbon. Add a little note with some of the ideas for it’s use and storing instructions … a wonderful gift from your kitchen.
- 5.2 oz (150g) Roasted Chestnuts, peeled (recipe ready - I use Gefen Organic in a foil package)
- 2 Tbls Sugar
- 1 1/2 tsp Vanilla extract (or paste)
- 1 1/2 cups Heavy Whipping Cream
- 1 tsp ground Cinnamon (can use 2 sticks Cinnamon for infusing, removing before adding Chocolate)
- 1 cup Semi Sweet Chocolate Chips (can substitute Milk Chocolate if preferred)
- In a medium saucepan over medium heat, add the Chestnuts , Sugar, Vanilla, Cream and Cinnamon.
- Bring to a low boil, then reduce to simmer for about 10 minutes. Turn off heat. (At this point you can also allow the cream mixture to infuse for a stronger flavor for up to 2 hours). Before you add in the Chocolate Chips, if using Cinnamon Sticks, remove them now.
There are 2 options for adding in the Chocolate:
- If you decide to infuse for the longer period, it's easiest to melt chocolate in microwave for 30 seconds, check, stir and add an additional 30 seconds until fully melted and glossy smooth. Allow to cool for about 5 minutes then add into the Cream mixture.
- If adding in after the short 10 minute infusion, you can use the microwave method or directly add the Chocolate Chips to the hot cream mixture, stirring until melted.
To Finish Off:
- In a blender or by using a stick blender, puree the Chocolate Chestnut mixture until well blended for about 3 - 5 minutes.
- Pour into jars or airtight container and store in refrigerator for up to 5 days.
Ideas for use:Warm it up and you've got a Chocolate Chestnut Syrup to drizzle over your favorite ice cream or yogurt.When you keep it chilled it becomes a mouth-watering Chocolate Chestnut Spread for your toast, bagels, etc.Stir 1 - 2 teaspoons into one cup of hot milk, and cozy up to a mug of Chestnut Hot Cocoa.Whip up the chilled cream in your stand mixer for about 5 - 8 minutes and voila ... a gorgeous, fluffy Chocolate Chestnut Frosting.Use puff pastry or even the cresent rolls, spread on some of this luscious cream, roll or wrap them up and bake ... a sublime Chocolate Chestnut Cream filled pastry. And my personal favorite, eat it straight up with a spoon!*Depending on your blender, you might have a little bit of grainy texture left from the Chestnuts. This will not affect the taste or how you decide to use it.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.