Happy Holidays and Merry Christmas! This Chestnut Chocolate Spread is made with the seasonal favorite -- Chestnuts. It's delicious on a simple slice of bread, but it can also be used as a spread on anything you would put Nutella on - waffles, pancakes, crackers, a spoon...
Happy holidays and Merry Christmas! It's Christmas eve, the Christmas music is blaring, the rain is coming down (it's not exactly snow, but close enough), and what's making this morning special is a slice of bread with Chestnut Chocolate Spread.
This Chestnut Chocolate Spread is a bit like Nutella, but instead of hazelnuts, it's made with the seasonal favorite -- Chestnuts.
It's delicious on a simple slice of bread, but it can also be used as a spread on anything you would put Nutella on - waffles, pancakes, crackers, a spoon.
The chestnut flavor is very mild and pleasant, and gives the spread an earthy taste. It is especially good for those who always wished they could adjust the level of sweetness in Nutella.
Use the best quality dark chocolate that you can in this Chestnut Chocolate Spread because the chocolate is such an important ingredient in this recipe. The amount of sugar you add into the spread will also depend on the chocolate you use.
The darker the chocolate, the more sugar you'll likely want to add. But of course, that depends on how big of a sweet tooth you have :)
Since it's a rainy day today, we're just going to be lounging around inside. Later this afternoo
n, I'm putting on a movie, curling up on the couch with a jar of this Chocolate Chestnut spread and dipping my bag of pretzels in it. Maybe I'll even leave some of it out for Santa this evening (if there's any left!).
Hope you have a wonderful Christmas this year!
Chestnut Chocolate Spread (GF)
Print Recipe Save RecipeIngredients
- ¾ cup chestnut puree (200 grams)
- ½ cup double cream (100 grams)
- 3 ½ ounces dark chocolate (100 grams) - chopped
- 1 - 2 tablespoons caster sugar (15-30 grams) - as desired
Instructions
- Add the chopped chocolate into a small bowl. Set aside.
- In a small saucepan over medium heat, heat the double cream and chestnut puree until just simmering.
- Pour the hot cream mix over the chocolate and stir until the chocolate is completely melted. Add in the sugar as desired.
- Serve the Chestnut Chocolate Spread warm, or store in the refrigerator to serve chilled. The Chestnut Chocolate Spread will thicken in the refrigerator, but will remain a spreadable consistency (like that of Nutella).
Naomi says
Hi! I'm so excited to try this, can you tell me how long the spread will last if kept in the fridge? I'm guessing with the cream not long? Thanks! Naomi
Anna says
I picked a whole bunch of fresh chestnuts now I need to cook them and purée freeze or can. I hear that if a chestnut floats it's no good,similar to eggs. Looking forward in using them. I also was told that fresh chestnuts spoil quickly so refrigerate them until ready to use. I think I will save some for planting in the spring after cold storing them for the winter and plant outdoors in the spring once germinated in February.. I don't have a yard anymore but want to try and grow them to give the seedlings to friends. I do love to cook and especially bake so can't wait to try many recipes with my chestnuts.
Maryanne says
This sounds delicious. Can you tell me, is double cream the same as heavy cream? And can I make chestnut puree from chestnut meats? I would think I can put the chestnut meat in the food processor until its smooth.
Thank you for the recipe. We collect chestnuts every year but run out of things to make with them. Thanks again.
Tina Jui says
Heavy cream will work just fine. I think it's just a difference of UK and US terminology for very similar / same ingredients. I think if you process the chestnuts in a food processor, it will be just fine, but I haven't done so myself before. I'm jealous that you can collect loads of fresh chestnuts though! Enjoy the recipe!
saramcinky says
I use the Martha Stewart website recipe for chestnut puree with fantastic results for the chocolate chestnut spread recipe. There are other recipes online as well, but I go back to the MS recipe, and use commercially available chestnuts or when I have seasonally available fresh chestnuts, like now (killer price at Asian grocer) I use those. Though fresh whole chestnuts are more work - drop in boiling water to find the ones with bore holes and likely larvae inside, roasting, cracking....but SO worth it.
Sara @ Life's Little Sweets says
I am so intrigued by this chestnut chocolate spread, I am pinning it to my chocolate love board, thank you for sharing this recipe!