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An open glass jar filled with thick, creamy Chocolate Chestnut Cream, with some sauce dripping down the rim. The jar sits on a piece of brown paper, while a lid and a white cloth appear softly in the background.
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Chocolate Chestnut Cream

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No kitchen should be without a jar of Chocolate Chestnut Cream! Use in pastries, mixed with hot milk to make a cozy mug of hot cocoa or whipped into a fluffy frosting to top tasty cupcakes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 1/2 - 2 cups
Ingredients Method Notes

Ingredients
  

  • 5.2 oz 150g Roasted Chestnuts, peeled (recipe ready - I use Gefen Organic in a foil package)
  • 2 Tbls Sugar
  • 1 ½ tsp Vanilla extract or paste
  • 1 ½ 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

Method
 

  1. In a medium saucepan over medium heat, add the Chestnuts , Sugar, Vanilla, Cream and Cinnamon.
  2. 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:
  1. 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.
  2. 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:
  1. In a blender or by using a stick blender, puree the Chocolate Chestnut mixture until well blended for about 3 - 5 minutes.
  2. Pour into jars or airtight container and store in refrigerator for up to 5 days.

Notes

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.

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